Classic Bolognese elevated by smoky bacon, sweet peas, and a hint of paprika for bold, hearty flavor.
# What You'll Need:
→ Pasta & Base
01 - 14 oz dried spaghetti
02 - 1 tablespoon olive oil
03 - 3.5 oz smoked bacon, diced
04 - 1 medium onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 medium carrot, finely diced
07 - 1 celery stalk, finely diced
→ Bolognese Sauce
08 - 1 lb ground beef or beef-pork mixture
09 - 2 tablespoons tomato paste
10 - 14 oz canned crushed tomatoes
11 - 1/3 cup red wine, optional
12 - 1/2 teaspoon smoked paprika
13 - 1 teaspoon dried oregano
14 - Salt and freshly ground black pepper, to taste
→ Finish
15 - 1 cup green peas, fresh or frozen
16 - 1/4 cup grated Parmesan cheese, optional
17 - Fresh basil or parsley leaves, for garnish
# Steps to Follow:
01 - Boil pasta in salted water until just al dente. Drain well and reserve 1/2 cup cooking water.
02 - Heat olive oil in a large sauté pan over medium heat. Cook bacon until crisp. Stir in onion, garlic, carrot, and celery; sauté until vegetables are softened.
03 - Add ground beef; cook until well browned. Mix in tomato paste, smoked paprika, and oregano. Pour in red wine, if using, and let it reduce slightly, then add crushed tomatoes. Simmer uncovered for 25 to 30 minutes until thickened.
04 - Stir in green peas during the final 5 minutes. Season generously with salt and black pepper.
05 - Toss the spaghetti with the sauce, adding some reserved pasta water for consistency if needed. Plate and garnish with Parmesan cheese and fresh herbs.
