2 x 500 g Leggo's Bolognese - Chunky Pasta Sauce with tomato, garlic and herbs
2 cups salt-reduced beef stock (liquid)
150 ml thick cream
750 g spaghetti
1 pinch salt and pepper *to taste
1 handful parmesan cheese grated *to taste
Dice the carrots, celery, onion and pancetta into small (but not fine) pieces. Finely slice the garlic clove.
In a large casserole pot, on a medium heat setting, add the butter and olive oil until the butter melts.
Add the carrots, celery, onion, pancetta and garlic and cook, stirring regularly, for 10 minutes with a wooden spoon.
Lower the heat to a low-medium setting and add the beef and pork mince, browning the meat for 10 minutes.
Stir constantly during this time with a wooden spoon to break up the mince.
Stir in the wine and leave to simmer for 10 minutes.
Add 2 jars of Leggo's sauce and half of the beef stock and stir until combined.
Increase the heat setting to high and bring to the boil (until it starts to bubble in the pot).
Place a lid partially across the pot, covering 2/3 of the pot.
Reduce the heat to a low setting and let it simmer for 1.5 hours. Check and stir approximately every 15 minutes and progressively add the remaining beef stock.
Remove the lid and taste the sauce, adding salt and pepper (if required), to taste. Add the cream and stir well, leaving to simmer with the lid removed for a further 20 minutes.
Whilst the final simmer with the cream (as described in Step 6) is under way, boil a generous pot of salted water and cook the spaghetti until al dente, draining when done.
Dependant upon your own preference or occasion, either combine the meat sauce with the spaghetti in a large serving bowl/platter or serve the spaghetti in individual bowls with a serving of meat sauce on top. Serve with grated parmesan cheese.