This spaghetti bolognese recipe is by HRH The Duke of Cambridge and The Passage chef Nour Dakoba. Nour Dakoba had Prince William chopping carrots on his last visit to homeless charity The Passage to make a mean version of this Italian classic.
3 tbsp olive oil
1 large onion, finely chopped
1 carrot, scrubbed and chopped
2 sticks celery, chopped
350g quality lean beef mince
250ml dry white wine
pinch of nutmeg, freshly ground
400g tin italian chopped tomatoes
1 tsp tomato purée
250g spaghetti or bucatini
2 tbsp freshly chopped flat-leaf parsley
50g parmesan cheese, freshly grated
salt and freshly ground black pepper
1. First make the sauce. In a large saucepan, heat the oil and butter and fry the onion gently over a medium heat until just softened, then add the carrot and celery and cook for a couple of minutes, stirring. Use a fork to crumble the mince and add that to the pan, stirring to mix all together. Cook until the meat is no longer pink but do not let it brown. Pour in the wine and continue cooking until it has all evaporated. Then turn down the heat and stir in the milk and nutmeg, and cook over a medium heat until the milk has evaporated. Stir through the tomatoes and purée then season to taste with salt and pepper. Simmer very, very gently, uncovered, for about 3 hours, stirring from time to time.
2. When your sauce is ready, bring a big pot of water to the boil and add a teaspoon of salt. Add the pasta to the water, stir well with a wooden spoon and cook as per the packet instructions. Drain well. Divide the pasta between four bowls and add the hot sauce to each serving. Sprinkle with the parsley and serve the parmesan in a small dish.
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This recipe is from A Taste of Home: 120 Delicious Recipes from Leading Chefs and Celebrities compiled by Kyle Cathie, price £25, to be published on 15 October by The Passage Trading Services Ltd. YOU readers can buy copies from Waterstones, where at least £20 from each sale will go straight to The Passage. For more details, go to waterstones.com.