Spaghetti Bolognese
1 hour 45 minutesServes 6
A delicious and classic spaghetti Bolognese. A rich and flavourful sauce served over spaghetti, and optionally top it with Parmesan cheese for an extra touch of flavour.
- Ingredients
- Steps
Ingredients
1 tbsp
olive oil
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
3 sprigs
rosemary leaves, picked and finely chopped
500 g
beef mince
800 g
plum tomatoes
1 handful
basil leaves, finely chopped
1 tsp
dried oregano
2
fresh bay leaves
2 tbsp
tomato purée
1
beef stock cube
1
red chilli, deseeded and finely chopped
125 ml
red wine
6
cherry tomatoes, sliced in half
100 g
parmesan, grated
400 g
spaghetti
crusty bread
Steps
1
Place a big saucepan over medium heat and add olive oil.
2
Cook the bacon for 10 minutes or until golden and crispy.
3
Lower the heat and add the onions, carrots, celery sticks, garlic and rosemary. Cook for 10 minutes, stirring continuously, until tender.
4
Raise the heat to medium-high and add the beef mince. Cook, stirring, for 3–4 minutes until evenly browned.
5
Add the plum tomatoes, basil, dried oregano, bay leaves, tomato purée, beef stock cube, red chilli (if desired), red wine and cherry tomatoes. Mix with a wooden spoon, breaking up the plum tomatoes. Bring to a boil.
6
Lower the heat to a gentle simmer and cover. Cook for 30 minutes, stirring occasionally, until rich and thick. Remove the lid for the last 10 minutes if it's not thickening fast enough.
7
When the bolognese is almost done, cook the spaghetti according to the packet instructions.
8
Stir in the parmesan.
9
Mix the drained spaghetti with the bolognese, or pour the sauce over the spaghetti. Sprinkle with more grated parmesan and any remaining basil leaves. Serve with crusty bread.