Spaghetti Bolognese
Serving size: 4
Ingredients
- 1 Tablespoon Olive oil
- 4 Bacon Rasher
- 2 Onion
- 2 Carrot
- 2 Celery stick
- 2 Garlic clove
- 3 Rosemary springs
- 500 Grams Beef mince
- 800 Grams Plum tomatoes (can)
- 1 Basil
- 1 Teaspoon Oregano
- 2 Bay leaf
- 2 Tablespoons Tomato purée
- 1 Beef stock cube
- 125 Millilitres Red wine
- 75 Grams Parmesan
- 400 Grams Spaghetti
- 6 cherry tomatoes
Instructions
1
Put a large saucepan on a medium heat and add 1 tbsp olive oil.
2
Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
3
Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
4
Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
5
Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
6
Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
7
Add the 75g grated parmesan, check the seasoning and stir.
8
When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
9
Drain the spaghetti and stir into the bolognese sauce. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.