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Best Friend Bolognese

I used this two days out from a Half-Marathon, great way to get extra carbs in but also very flavoursome (tone it down if you don't enjoy spice).
Prep Time10 minutes
Cook Time1 hour 15 minutes
Servings: 6

Ingredients

  • 1 tbsp olive oil
  • 225 g (8oz) diced pancetta
  • 1 cup diced celery (3 stalks)
  • 1 cup diced red onion (½ large)
  • 1 jalapeno minced
  • 5 cloves garlic minced
  • 450 g (1 lb) ground beef
  • 2 tsp freshly ground black pepper
  • 1 tsp cayenne pepper
  • 1 cup beef bone broth
  • 255 g (9 oz) tomato paste
  • ½ cup plain Greek yogurt
  • Cooked spaghetti squash or spaghetti to serve
  • Shredded Parmesan cheese (optional) to serve

Instructions

  • In a Dutch oven or large, heavy-bottomed pot, heat the olive oil over medium-high heat. Add the pancetta, and cook for 5 minutes or until browned. Using a slotted spoon, remove the pancetta and set aside, leaving the rendered fat in the pot.
  • Add the celery, onion, carrots, jalapeno, and garlic to the pot, and stir. Cover and cook for 15 minutes, stirring occasionally. Add the ground beef, black pepper, and cayenne pepper. Stir to combine and then cook, uncovered, for 10 minutes.
  • Stir in the broth, tomato paste, and pancetta. Cook, covered, on medium-low heat for 45 minutes, stirring occasionally and making sure to scrape the bottom of the pot.
  • Just before serving, stir in the Greek yogurt. (If you prefer a dairy-free version, you can omit the yogurt; it will just be slightly less creamy.) Serve over spaghetti squash or spaghetti, and top with a sprinkle of Parmesan cheese, if using.