Baked Spaghetti Sauce Recipe

Ingredients for Baked Spaghetti Sauce

• 100g pancetta, diced
• Fresh Rosemary
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• Garlic Cloves
• Lean Ground Beef
• Red Wine
• Dried Oregano
• Crushed Tomatoes
• Sun Dried Tomatoes
• 2 tablespoons tomato paste
• Salt And Pepper
• Parmesan Cheese

How to Make Baked Spaghetti Sauce

1. Preheat oven to 160°C (325°F).
2. In a large oven-safe pot or Dutch oven, fry the 100g diced pancetta and 2 sprigs of rosemary in 2 tablespoons of olive oil over medium heat until the pancetta is golden brown and crispy. Remove the pancetta and rosemary, leaving the rendered fat in the pot.
3. Add the 1 large finely chopped onion and 2 minced cloves of garlic to the pot and cook for 3 minutes, until softened.
4. Add 500g ground beef and cook for 3 minutes, breaking it up with a spoon. Pour in 150ml of dry red wine and cook for 2-3 minutes, allowing the alcohol to reduce slightly.
5. Stir in 1 teaspoon of dried oregano, 700g of canned crushed tomatoes, 50g of chopped drained sundried tomatoes, and 2 tablespoons of tomato paste. Season generously with salt and pepper to taste.
6. Bring the sauce to a simmer, then cover the pot and transfer it to the preheated oven. Bake for 1 hour to 1 hour 15 minutes, or until the sauce has thickened and the flavors have melded.
7. While the sauce is baking, cook 500g spaghetti according to package directions.
8. Once the sauce is cooked, serve it over the spaghetti, topped with the crispy pancetta and rosemary, and grated parmesan cheese to taste.