The best spaghetti bolognese recipe
Prep: 25 min
Cook: 1 hr 50 min 6 servings
Originally from bbcgoodfood.com
Instructions
- 1Put a large saucepan on a medium heat and add 1 tbsp olive oil.
- 2Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
- 3Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
- 4Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
- 5Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
- 6Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
- 7Add the 75g grated parmesan, check the seasoning and stir.
- 8When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
- 9Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.