2 tablespoons olive oil
1 cup pancetta, diced
5oz chopped portobello or chestnut mushrooms
1 yellow onion, very finely chopped
1 carrot, grated
1 stick celery, very finely chopped
2 cloves of garlic, crushed
4 tablespoons Bomba! XXX
3 teaspoons Taste #5 Umami Bomb
1lb minced beef
1 teaspoon dried oregano
3 bay leaves
14oz can chopped tomatoes
½ cup red wine (for extra deliciousness, I add an extra half glass of marsala)
½ cup beef stock
Kosher salt and freshly ground black pepper
grated Parmesan and chopped parsley
- Heat the oil in a large skillet and fry the pancetta and mushrooms for 3 or 4 minutes, until browned and the fat of the pancetta is rendered. Add the onion, carrot, celery and garlic and sauté on a low heat, stirring regularly until the vegetables have begun to give off their liquid, soften and caramelize slightly. Be patient with this stage, as waiting for the vegetables to cook down and caramelize properly will add a beautiful depth of flavor to the meat.
- Add the mince to the pan and cook, stirring regularly, until browned. Add the oregano, bay leaves, tomatoes, red wine, marsala (if using), stock, Bomba and Umami Bomb. Bring to the boil and then lower the heat, cover and simmer on a really low heat for 25-45 minutes (if you have time, you can let this simmer for up to 3 hours on a very low heat, basically the longer the better)!
- Taste and adjust the seasoning (this won’t need much salt), and drizzle in some olive oil to finish. Serve with al dente spaghetti, grated Parmesan and chopped parsley, tossing the meat sauce all the way through the pasta.