Spaghetti Bolognese

, about 2 h 15 min

A slow-simmered beef and bacon ragù with soft vegetables, red wine and tomatoes, tossed through spaghetti.

1 tbsp olive oil	Fry bacon in oil, 10 min	Add vegetables & rosemary, fry 10 min	Brown mince, 3-4 min	Add tomatoes, herbs, purée, wine; stir	Cover, simmer gently 1 hr 15 min	Stir in parmesan, season	Toss with sauce, serve with 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 x 400 g tins plum tomatoes
1 small pack basil, 3/4 of the leaves finely chopped (for the sauce)
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 (for the sauce)
400 g spaghetti	Cook spaghetti to pack instructions
remaining 1/4 of the basil leaves, whole (for garnish)
extra grated parmesan (to serve)
crusty bread (to serve, optional)

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