Brian's bolognese (with spaghetti)

This recipe took out the title of Australia's best spag bol, and after one bite, you'll know why.

• 30g butter
• 2 tablespoons extra virgin olive oil
• 1 large carrot, diced
• 2 celery stalks, diced
• 2 medium brown onions, diced
• 100g pancetta, diced
• 1 garlic clove, thinly sliced
• 500g beef mince
• 500g pork mince
• 1 cup dry white wine
• 2 x 500g jars Leggo's Bolognese Pasta Sauce with Chunky Tomato, Garlic & Herbs
• 2 cups salt-reduced beef stock
• 150ml thickened cream
• 750g packet spaghetti
• Grated parmesan, to serve

Energy 3603kJ	Fat saturated 14.30g
Fat Total 33.30g	Carbohydrate sugars g
Carbohydrate Total 84.10g	Dietary Fibre g
Protein 48.10g	Cholesterol 105.00mg
Sodium 1305.00mg

All nutrition values are per serve.

1. Step 1

   Heat butter and oil in a large heavy-based saucepan over medium heat. Add carrot, celery, onion, pancetta and garlic. Cook, stirring often, for 10 minutes or until vegetables start to soften.

2. Step 2

   Reduce heat to medium-low. Add beef and pork mince. Cook, breaking up mince with a wooden spoon, for 10 minutes or until browned. Add wine. Stir to combine. Simmer for 10 minutes.

3. Step 3

   Add pasta sauce and ½ the beef stock. Stir to combine. Increase heat to high. Bring to the boil. Cover two-thirds of the top of the pan with a lid. Reduce heat to low. Simmer for 11/2 hours, adding a little of the remaining stock every 15 minutes and stirring to combine after each addition.

4. Step 4

   Remove lid and taste. Season with salt and pepper, if needed. Add cream. Stir to combine. Simmer, uncovered, for a further 20 to 30 minutes or until sauce thickens.

5. Step 5

   Meanwhile, cook pasta in a large saucepan of boiling salted water following packet directions until just tender. Drain well.

6. Step 6

   Serve bolognese with spaghetti and sprinkle with parmesan.