Spaghetti Bolognese - cooking recipe

Ingredients

2 1/4 lbs chuck steak
1 tbsp olive oil
2 medium onions, finely chopped
2 None celery stalks, finely chopped
1 large carrot, finely chopped
5 oz pancetta, chopped
1 clove garlic, crushed
1 cup dry white wine
2 cans (14 oz each) diced tomatoes
1/2 cup heavy cream
None None Pinch of ground nutmeg
None None Cooked spaghetti, grated Parmesan cheese, chopped parsley, to serve

Preparation

Finely chop meat, discarding any gristle or fat. Heat oil in a large heavy-bottomed saucepan on medium heat. Cook onion for 3-5 mins, until tender.
Add celery, carrot, pancetta and garlic and cook for 5 mins, until vegetables are soft. Increase heat to high. Add steak and cook for 4 mins, until lightly browned.
Add wine and bring to a boil. Stir in tomato. Reduce heat to low; cover and simmer for 20 mins. Uncover and simmer for 20 mins, until sauce thickens and meat is tender.
Stir in cream and nutmeg. Season to taste. Add to drained cooked spaghetti and toss over a gentle heat for 1 min before serving. Sprinkle with grated Parmesan cheese and chopped parsley to serve.