Next level spaghetti Bolognese

⏱ 260 min · Serves 8

A slow-simmered ragù built on three meats, a whisper of fish sauce and crumbled dried porcini for depth. It takes an afternoon, but the reward is a glossy, deeply savoury sauce that clings to every strand of spaghetti.

Per serving: 610 kcal · 34.0g protein · 48.0g carbs · 31.0g fat

Ingredients

• olive oil
• 400g beef mince
• 400g Italian pork sausages skinned and crumbled
• 200g smoked pancetta
• 1 onion finely chopped
• 1 carrot finely chopped
• 2 celery sticks finely chopped
• 4 garlic cloves chopped
• 1 sprig thyme
• small bunch fresh basil small leaves picked and reserved
• 2 bay leaves
• 2 tsp dried oregano
• handful dried porcini mushrooms
• 1 tsp golden caster sugar
• 1 tbsp tomato purée
• ½ tsp Thai fish sauce
• 1 tbsp red wine vinegar
• 100ml whole milk
• 4 x 400g cans chopped tomatoes
• 200ml white wine
• 100g parmesan grated, rind removed and kept
• spaghetti to serve

Method

1. Warm a little olive oil in a wide non-stick frying pan and crumble in the beef mince and the skinned sausages. Fry over a medium-high heat for a full 30 minutes: the meat will give out liquid, which should boil away, until the meat sizzles in its own fat and turns deeply browned and crusty. Add a touch more oil if the pan runs dry.
2. Meanwhile, heat the oven to 140C/120C fan/gas 2. In a large casserole, warm another drizzle of oil and fry the pancetta for about 5 minutes until it colours and renders its fat.
3. Add the onion, carrot, celery and garlic along with the thyme sprig, bay leaves and dried oregano, and crumble in the dried porcini as finely as you can. Cook gently for 5 minutes until softened and lightly golden.
4. Sprinkle in the caster sugar, stir through the tomato purée, then pour in the white wine and let it bubble down for a minute or two.
5. Tip the browned meat into the casserole. Add the fish sauce, red wine vinegar, milk, chopped tomatoes and the parmesan rind, plus the basil stalks. Season, bring to a simmer, cover and transfer to the oven for about 3 hours, stirring once or twice, until rich and thick. Fish out the bay, thyme and cheese rind.
6. To serve, ladle the amount of sauce you need into a sauté pan and warm through. Boil the spaghetti until just short of al dente, then lift it straight into the sauce with a splash of the cooking water and toss for 2 minutes so the pasta finishes in the ragù.
7. Stir in the grated parmesan and a final drizzle of olive oil, twirl into bowls and finish with the reserved basil leaves and extra parmesan.