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Spaghetti Bolognese
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Total Time:
1 hour 15 minutes
Classic, delicious, and easy pasta recipe.
Ingredients:
  • 2 cloves of garlic
  • 1 onion
  • 2 sprigs of fresh rosemary
  • 6 rashers dry-cured higher-welfare smoked streaky bacon
  • olive oil
  • 500 g minced beef
  • 200 ml red wine
  • 1 x 280 g jar of sun-dried tomatoes
  • 2 x 400 g tins of plum tomatoes
  • 500 g dried spaghetti
  • Parmesan cheese
  • extra virgin olive oil
Instructions:
  • - Preheat the oven to 180ºC/350ºF/gas 4. - Peel and finely chop the garlic and onions, pick and finely chop the rosemary, and finely slice the bacon. - In a casserole pan over medium heat, heat a splash of oil and add the bacon, rosemary, garlic, and onion. Cook for 5 minutes until softened, stirring occasionally. - Add the minced beef, breaking it apart with a spoon, and cook for 2 to 3 minutes until starting to brown. Then add the wine and let it bubble away. - In a food processor, blitz the sun-dried tomatoes to a paste and add to the pan along with the tomatoes. Stir well, slightly breaking apart the plum tomatoes. - Cover with a lid and place in the oven for 1 hour, removing the lid and stirring after 30 minutes. Add a splash of water if it looks dry. - About 10 minutes before the Bolognese is done, cook the spaghetti according to package instructions. - Drain the spaghetti, reserving a mugful of cooking water. Return the spaghetti to the pan with a few spoons of Bolognese, Parmesan, and olive oil. Toss to coat, adding a splash of cooking water to loosen if needed. - Divide the spaghetti between plates, top with a spoonful of Bolognese, and a grating of Parmesan before serving.

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