Barilla | How to make classic Spaghetti Bolognese

Recipe: Barilla Spaghetti Bolognese Serves 2: INGREDIENTS - 160g Barilla Spaghetti - 200g Barilla Bolognese sauce - ½ onions, finely chopped (30 g) - ½ celery, finely chopped (30 g) - ½ onions, finely chopped (30 g) - 200g beef, minced - 20g Parmigiano Reggiano, grated - 25g extra virgin olive oil - Salt and pepper METHOD - In a large casserole pot, cook chopped onion, carrot and celery in a little extra virgin olive oil for 1-2 mins. - Add beef and brown carefully, making sure there are no lumps. - Add the Barilla Bolognese sauce; bring to a simmer a cook gently for 5 mins, adding, if necessary, a little of salt and pepper. - Bring plenty of water to the boil in a pot. When boiling, add rock salt. - Drop the Barilla Spaghetti into the water and stir. Cook according to the instruction on the pack. - Drain pasta 1 minute before suggested time, keeping half a cup of cooking water. - Place cooked pasta and cooking water in with the sauce and mix well. Remove the pot from the heat, add grated cheese and serve with a drizzle of extra virgin olive oil.