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1 stick of celery
2 cloves of garlic
5 chestnut mushrooms
A small handful of pancetta cubes
Beef mince (500g)
1 tbsp of tomato pure
Chopped tomatoes (400g)
Beef stock (200ml)
1 glass of red wine
4 tbsp of Lea & Perrins Worcestershire Sauce
Dried spaghetti pasta (350g)
A handful of Parmesan, grated
A few sprigs of fresh basil, chopped
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Fry the pancetta in a pan with some oil until it browns and crisps up.
Add the mince and brown.
Add the diced onion, carrot, celery, garlic and mushrooms, then stir well.
Coat everything in the pan with the tomato purée and cook for a few more minutes.
Add the glass of red wine and beef stock and let it bubble away until reduced by half.
Add the chopped tomatoes to the pan along with the Lea & Perrins Worcestershire sauce.
Bring to a boil, then reduce the heat and simmer gently for 45 minutes.
Boil a pan of salted water and add the pasta to cook for 8-10 minutes.
Arrange the spaghetti on a plate and scoop the Bolognese over the top. Scatter over some chopped basil and parmesan then enjoy.
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