The Best Spaghetti Bolognese
By Andrew Balmer · bbcgoodfood.com
1 hr 45 min
A rich, slow-simmered meat sauce with bacon, soffritto, and tomatoes, served over spaghetti.
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| prepPreheat oven to 350°F / 175°C (optional, for keeping bread warm) | ||||||||
| 1 tbsp olive oil | Heat oil in large saucepan | Fry bacon 10 min until golden & crisp | Add soffritto, fry 10 min until soft | Brown beef, stirring, 3–4 min | Add tomatoes, herbs & wine, break up | Simmer covered 1 hr 15 min, stir often | Stir in parmesan, check seasoning | Drain pasta, combine with sauce, serve |
| 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, sliced in half | ||||||||
| 75 g parmesan, grated | ||||||||
| 400 g spaghetti | Cook spaghetti per pack instructions | |||||||
| basil leaves, remaining whole, for garnish | ||||||||
| parmesan, extra, to serve | ||||||||
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