Spaghetti Bolognese
Serves 4
1 tbsp olive oil
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
For the bolognese sauce
2 x 400 g tins plum tomatoes
Small pack basil leaves picked ¾ finely chopped and the rest left whole for garnish
1 tsp dried oregano
2 fresh bay leaves
2 tbsp tomato purée
500 ml Beef Bone Stock
1 red chilli deseeded and finely chopped
125 ml red wine
6 cherry tomatoes sliced in half
To season and serve
75 parmesan grated, plus extra to serve
400 g spaghetti
Crusty bread to serve
Method
First, heat a large saucepan on medium heat and add 1 tbsp of olive oil. Then, put in 4 finely chopped bacon rashers and fry them for 10 minutes until they turn golden and crispy. Next, reduce the heat and add 2 finely chopped onions, 2 carrots, 2 celery sticks, 2 garlic cloves, and the leaves from 2-3 sprigs of rosemary. Fry them for another 10 minutes, stirring occasionally until they soften.
Once that's done, increase the heat to medium-high and add 500 g of beef mince, cooking and stirring for 3-4 minutes until the meat is browned. Moving on, add 2 tins of plum tomatoes, the finely chopped leaves from ¾ of a small pack of basil, 1 tsp of dried oregano, 2 bay leaves, 2 tbsp of tomato purée, and the beef stock, 1 deseeded and finely chopped red chili (if desired), 125ml of red wine, and 6 halved cherry tomatoes. Stir the mixture with a wooden spoon, breaking up the plum tomatoes.
Once everything is combined, bring it to a boil, then reduce the heat to a gentle simmer, cover it with a lid, and let it cook for 1 hour and 15 minutes, stirring occasionally until its a rich, thick sauce.
When the sauce is almost finished, cook 400 g of spaghetti according to the package instructions. After draining the spaghetti, either stir it into the bolognese sauce or serve the sauce on top.
Finally, add 75 g of grated parmesan to the bolognese, check the seasoning, and give it a good stir. For serving, sprinkle more grated parmesan on top, garnish with the remaining basil leaves, and optionally enjoy it with some crusty bread.