The Best Spaghetti Bolognese
1 hr 45 min
A rich, slow-simmered meat sauce with bacon, soffritto, tomatoes and red wine, served over spaghetti.
| 1 tbsp olive oil | Heat oil, fry bacon 10 min until crisp | Add soffritto, fry 10 min until soft | Add beef, cook 3–4 min until browned | Add tomatoes, herbs, stock, wine, simmer 1 hr 15 min | Stir in parmesan, check seasoning | Drain spaghetti, plate with sauce & garnish |
| 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 | ||||||
| 500 g beef mince | ||||||
| 2 × 400 g tins plum tomatoes | ||||||
| ¾ small pack 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 (optional) | ||||||
| 125 ml red wine | ||||||
| 6 cherry tomatoes, halved | ||||||
| 75 g parmesan, grated, plus extra to serve | ||||||
| 1 small pack basil leaves, whole, for garnish | ||||||
| 400 g spaghetti | Cook spaghetti per pack instructions |
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