Name: Spaghetti Bolognese recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: italian
Ingredients: 500 g Spaghetti No. 5; 575 g bolognese pasta sauce; 1/2 onion finely chopped; 1/2 carrot finely chopped; 1/2 celery stick finely chopped; 2 cloves garlic crushed; 50 g pancetta finely chopped; 175 g pork mince; 175 g veal mince; 1/2 cup white wine; 2 bay leaf; 1 sprig fresh rosemary washed; 80 g reggiano parmigiano cheese, grated; 1 tbs extra virgin olive oil *to dress; 1 pinch rock salt; 1 pinch salt and pepper *to taste

by Barilla Last updated on 08/02/2019

This classic pasta dish is sure to please the whole family. - Barilla

Ingredients

500 g Barilla Spaghetti No. 5
575 g Barilla bolognese pasta sauce
1/2 onion finely chopped
1/2 carrot finely chopped
1/2 celery stick finely chopped
2 cloves garlic crushed
50 g pancetta finely chopped
175 g pork mince
175 g veal mince
1/2 cup white wine
2 bay leaf
1 sprig fresh rosemary washed
80 g reggiano parmigiano cheese, grated
1 tbs extra virgin olive oil *to dress
1 pinch rock salt
1 pinch salt and pepper *to taste

Method

Step 1

Bring plenty of water to the boil in a large saucepan. When boiling, add rock salt (7g to a litre of water).
Step 2

In a large fry pan, cook the onions, garlic, carrots, celery and pancetta in a little oil for 2-3 minutes.
Step 3

Add the pork and veal and brown, making sure there are no lumps. Season, then add the wine and allow it to evaporate. Add the Barilla Bolognese sauce and bring to a simmer.
Step 4

Add bay leaves and rosemary and cook for 2-3 minutes.
Step 5

Drop the Barilla Spaghetti into the water and stir. Cook according to the instructions on the pack.
Step 6

Drain 1 minute before the suggested time and toss with the sauce for a further 1 minute.
Step 7

Remove from the heat, add Parmigiano Reggiano and a drizzle of Extra Virgin Olive oil and serve.