Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | ham | 0.25 lb | 147 kcal21g protein · 3g carbs · 5g fat | Buy |
| 2 | beef lean | 1 lb | 720 kcal112g protein · 0g carbs · 27g fat | Buy |
| 3 | olive oil | 1 tbsp | 133 kcal0g protein · 0g carbs · 15g fat | Buy |
| 4 | coarsely chopped onion | 1 cup | 96 kcal3g protein · 22g carbs · 0g fat | Buy |
| 5 | coarsely chopped celery | 0.25 cup | 10 kcal0g protein · 2g carbs · 0g fat · 0g fibre | Buy |
| 6 | coarsely chopped carrot | 0.25 cup | 25 kcal1g protein · 6g carbs · 0g fat | Buy |
| 7 | coarsely chopped fennel bulb | 0.25 cup | 16 kcal1g protein · 3g carbs · 0g fat · 1g fibre | Buy |
| 8 | butter | 0.25 cup | 430 kcal1g protein · 0g carbs · 49g fat | Buy |
| 9 | canned plum tomato | 1 cup | 98 kcal4g protein · 19g carbs · 1g fat · 5g fibre | Buy |
| 10 | red wine | 0.5 cup | 106 kcal0g protein · 3g carbs · 0g fat | Buy |
| 11 | beef stock | 2 cup | 762 kcal119g protein · 0g carbs · 28g fat | Buy |
| 12 | tomato paste | 0.25 cup | 13 kcal0g protein · 2g carbs · 0g fat · 1g fibre | Buy |
| 13 | strip of lemon rind | 0 g | — | Buy |
| 14 | bay leaf | 1 piece | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 15 | spaghetti pasta | 1 lb | 454 kcal16g protein · 95g carbs · 2g fat | Buy |
| 16 | Parmesan cheese for garnish | 1 cup | 1010 kcal71g protein · 30g carbs · 67g fat · 0g fibre | Buy |
| 17 | Salt to taste | 0 g | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 18 | Fresh ground pepper to taste | 0 g | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
Directions
Mix the coarsely chopped onion, carrot, celery and fennel (optional) together and finely chop them (this is called a battuto in Italian, or a finely chopped mixture of vegetables and herbs to flavour a dish).
Cut the ham or bacon into little cubes and sauté in a heavy saucepan.
Add the butter and allow it to melt. Then, add the battuto.
Cook, stirring occasionally until very lightly browned. Add this mixture to a heavy pot.
Heat the olive oil in the skillet the battuto was browned in and when the oil is hot, add the beef and stir to break up lumps, cooking until well browned.
Add to the battuto in the pot.
Add the wine to the skillet the beef was in and stir on high heat, scraping any brown bits stuck to the pan.
Add the tomato paste and stock and stir until well mixed and add this mixture to the pot.
Drain and coarsely chop the plum tomatoes and add them to the pot.
Add the bay leaf and lemon rind. Bring the pot to a boil, then reduce to a gentle simmer, with bubbles barely breaking the surface.
Simmer, stirring occasionally for an hour (or more), until thick.
Add pepper and salt to taste.
When the sauce is ready, bring a gallon (4 litres) of water to a full boil over high heat in a large pot
Add the pasta, give it a brisk stir to ensure it is all covered by water and not clumped together. Cook for about 10–12 minutes, or until al dente (firm but not hard, there should still be a bit of 'bite' when chewing pasta, rather than soggy and mushy).
Drain the pasta well and serve immediately.
Remove the bay leaf and lemon rind, then spoon the Bolognese sauce over the pasta and have guests garnish with the grated Parmesan cheese.
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