The best spaghetti bolognese

1 hr 45 min

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

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1 tbsp olive oil	Heat oil, fry bacon 10 min until crisp				Serve with parmesan, basil & bread
4 rashers smoked streaky bacon, finely chopped
2 medium onions, finely chopped	Add soffritto, fry 10 min until soft
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 2 oz beef mince	Add beef, cook 3–4 min until browned
2 × 400 g tins plum tomatoes	Add tomatoes, herbs, stock & wine	Simmer covered 1 hr 15 min, stir often	Stir in parmesan, check seasoning	Drain spaghetti, stir into sauce
3 tbsp 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
400 g spaghetti	Cook spaghetti per pack instructions
basil leaves (remaining, for garnish)
crusty bread to serve (optional)

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