Aubrey's Spaghetti Bolognese


This slow cooked spaghetti bolognese is absolutely worth the wait.  A quick prep and then let your saucepan do all the work simmering the rich flavours of beef, pancetta, prosciutto and red wine. Add pasta and top with parmesan.

What you will need

1 bulb garlic

2/3 cup extra virgin olive oil

200g veal shanks

200g beef chuck or gravy beef

200g pork shoulder

50g butter

1 brown onion, finely chopped

2 carrots, peeled, finely diced

2 celery stalks, finely diced

100g Primo Gourmet Selection Pancetta, finely diced

100g Primo Gourmet Selection Prosciutto, finely diced

450g pork neck bones

1 cup red wine

300ml Massel beef stock

400g can diced tomatoes

2 cups tomato passata

2 tablespoons tomato paste

2 tablespoons chopped fresh Italian herbs, to taste (see note)

750g dried tagliatelle pasta

200g block parmesan, grated

Chopped fresh flat-leaf parsley, to serve


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