Spaghetti Bolognese

Prep time:

25 minutes

Cook time:

1 hour, 50 minutes

Serves:

6

Ingredients

• 4 rashers smoked streaky bacon, finely chopped
• 2 medium onions, finely chopped
• 2 carrots, trimmed and finely chopped
• 2 celery sticks, finely chopped
• 2 garlic cloves, finely chopped
• 2-3 sprigs rosemary leaves picked and finely chopped
• 500g beef mince
• 2 x 400g tins plum tomatoes
• some basil leaves, finely chopped
• 1tsp dried oregano
• 2 fresh bay leaves
• 2tbsp tomato puree
• 1 beef stock cube
• 1 red chilli, deseeded and finely chopped
• 125ml redwine
• 6 cherry tomatoes sliced in half
• 400g spaghetti

Method

1. Place a large saucepan on a medium heat and fry the chopped bacon rashers for 10mins in 1tsp olive oil until golden and crisp.
2. Reduce the heat and add the onions, carrots, celery, garlic, and rosemary, all finely chopped, then fry for 10mins. Stir the veg often until it softens.
3. Increase the heat to medium-high and add the beef mince. Cook stirring for 3-4mins until the mince is browned all over.
4. Add the plum tomatoes, basil, oregano, bay leaves, tomato puree, stock cube, chilli, red wine, and cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
5. Bring to the boil, reduce to a gently simmer, and cover with a lid. Cook for 1hr 15mins, stirring occasionally until you have a rich, thick sauce.
6. When the bolognese is nearly finished, cook spaghetti, drain, and either stir into the sauce or server with sauce on top.