The best spaghetti bolognese

1 hr 45 min

A slow-simmered meat sauce with bacon, soffritto, and tomatoes, finished with parmesan and fresh basil.

15 ml 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, break up	Simmer covered 1 hr 15 min until thick	Stir in parmesan, check seasoning	Drain spaghetti, combine with sauce, serve
4 rashers smoked streaky bacon, finely chopped
2 medium onions, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, finely chopped
2–3 sprigs rosemary, leaves picked and finely chopped
500 g 2 oz beef mince
2 × 400 g tins plum tomatoes
9 g basil leaves, finely chopped (from small pack)
1 tsp dried oregano
2 fresh bay leaves
30 g 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
400 g spaghetti	Cook spaghetti per pack instructions

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