Matt Prestons Spaghetti Bolognaise

taste.com.au

Russell

Best spaghetti bol ever

1 lemon

40g butter

2 tbsp olive oil

4 rindless bacon rashers, finely chopped

3 brown onions, finely chopped

2 carrots, peeled, finely chopped

2 celery stalks, trimmed, finely chopped

1 tbsp brown sugar

4 garlic cloves, crushed

70g (¼ cup) tomato paste

1kg pork and veal mince

500ml (2 cups) red wine

2 x 400g cans diced tomatoes

500ml (2 cups) Massel beef stock

2 tbsp Worcestershire sauce

3 fresh bay leaves

375g dried tagliatelle pasta

Finely grated parmesan, to serve

Note: Ingredients may have been altered from the original.

Directions at taste.com.au

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