Chestnut Mushroom & Pancetta Spaghetti Bolognese

Spaghetti Bolognaise

I love a good spaghetti Bolognese. Its one of my go to meals in my repertoire of tasty, easy to throw together, fail proof family meals. Theres nothing better than a classic Bolognese, but I also love mixing it up a bit and experimenting every now and then with a few different ingredients like chestnut Mushrooms and Pancetta.

Over time I’ve found my Bolognese staples that hold the meal together, like Jamie Oliver’s Tomato and Basil pasta sauce which I love and have been using for the last year or two, and a good high quality tomato puree which can make all the difference. More recently I’ve been adding Waitrose’s frozen Garlic, Shallots and Italian Herb Cooks Ingredients which have become my all time food heroes as a busy, working mum always on the go. I’ve been adding them to almost everything recently and loving the results, and this Spaghetti Bolognese was no exception. With the clocks going back and the nights getting darker and colder, this is perfect recipe for cosy autumn family dinners.

Makes: 4 Servings (simply multiply or half the ingredients if you need to make more or less!)

Preparation & Cooking Time: 45 mins

Ingredients

  • Olive oil
  • Mince Meat (400kg)
  • Waitrose Frozen Garlic
  • Waitrose Frozen Shallots
  • Waitrose Frozen Italian Herbs
  • Chestnut Mushrooms
  • Pepper
  • Pancetta (77g)
  • Cirio Double Concentrate Tomato Puree (70g)
  • Jamie Oliver Tomato & Basil Pasta Sauce (400g)
  • Dried or fresh Spaghetti
  • Parmigiano
  • Garlic bread

Method

  1. Heat olive oil in pan
  2. Add mince meat and cook till browned
  3. Add a dash of garlic, shallots and herbs and season with pepper
  4. Add pancetta and mix
  5. Add Cirio double concentrate tomato purée and stir
  6. Add Jamie Oliver tomato and basil pasta sauce and stir
  7. Cover and simmer for 30 mins, stirring occasionally
  8. Heat a pan of water until vigorously bubbling, add spaghetti and cook to packet instructions. Salt to taste if desired.
  9. Add chestnut mushrooms to the Bolognese, stir and cook for a further 3-4 minutes
  10. Serve garnised with grated parmigiano and accompanied by garlic bread

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3 Comments

    • My Petit Canard
      November 5, 2015 / 8:24 am

      I think so too! Thanks for taking a look 🙂

    • My Petit Canard
      November 5, 2015 / 8:25 am

      I think so too! Thanks for taking a look, look forward to linking up to tasty Tuesday’s again soon 🙂

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