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Ingredients
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Cooking Steps
Step
Description
Put a large saucepan on a medium heat and add 1 tbsp olive oil.
Step
Description
Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
Step
Description
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.
Step
Description
Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
Step
Description
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.
Step
Description
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.
Step
Description
Add the 75g grated parmesan, check the seasoning and stir.
Step
Description
When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
Step
Description
Drain the spaghetti and stir into the bolognese sauce. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.
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