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SORTED food and Lea & Perrins team up to show you how to cook the Italian classic, spaghetti bolognese.
The SORTED guys make this Italian meal their own by featuring a splash of Lea & Perrins Worcestershire sauce to enrich the classic sauce.
Ben and Jamie create the rich bolognese sauce by combining tinned tomatoes, a large glass of red wine and four tablespoons of Lea & Perrins Worcestershire sauce which helps create numerous levels of flavour for the dish.
For this ultimate version of a family classic which everyone loves click HERE: http://www.leaandperrins.co.uk/Recipes/Spaghetti-Bolognese
Or follow the recipe below:
1 stick of celery
2 cloves of garlic
5 chestnut mushrooms
A small handful of pancetta cubes
Beef mince (500g)
1 tbsp of tomato purée
Chopped tomatoes (400g)
1 glass of red wine
Beef stock (200ml)
4 tbsp of Lea & Perrins Worcestershire Sauce
Dried spaghetti pasta (350g)
A handful of Parmesan, grated
A few sprigs of fresh basil, chopped
Step 1: Fry the pancetta in a pan with some oil until it browns and crisps up.
Step 2: Add the mince and brown
Step 3: Add the diced onion, carrot, celery, garlic and mushrooms, then stir well.
Step 4: Coat everything in the pan with the tomato purée and cook for a few more minutes.
Step 5: Add the glass of red wine and beef stock and let it bubble away until reduced by half.
Step 6: Add the chopped tomatoes to the pan along with the Lea & Perrins Worcestershire sauce.
Step 7: Bring to a boil, then reduce the heat and simmer gently for 45 minutes.
Step 8: Boil a pan of salted water and add the pasta to cook for 8-10 minutes.
Step 9: Arrange the spaghetti on a plate and scoop the Bolognese over the top. Scatter over some chopped basil and parmesan then enjoy.
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