- 1 tbsp extra virgin olive oil
- 4 rashers of smoked bacon (optional)
- 2 medium onions, finely chopped
- 2 carrots, washed, trimmed and finely chopped (don’t peel)
- 2 celery sticks, finely chopped
- 2 garlic cloves, finely chopped
- 500g lean beef mince
- 2 x 400g tins of tomatoes
- Some basil leaves, chop about a tsp to mix through and leave some leaves un-chopped for garnish
- 1 tsp dried oregano
- 2 tbsp tomato purée
- 1 beef stock cube
- 125ml red wine
- 6 cherry tomatoes halved
To season and serve
- 75g of parmesan cheese grated
- 400g spaghetti (best to use wholegrain or 50/50 version if you can!
- Heat the tbsp of olive oil in a large saucepan over a medium heat
- Add the finely chopped bacon rashers (if you’re using them), and fry for 10 minutes, or until golden and crispy.
- Reduce the heat and add the onions, celery, carrots, and garlic cloves to the bacon. Cook for about 10 minute or until the vegetables soften. Stir continuously.
- Increase the heat to a medium-high heat. Add the mince and cook until browned so there’s no pink bits.
- Add the 2 tins of tomatoes, the chopped basil leaves, the tsp of oregano, the 2 tbsp of tomato puree, 125ml of red wine and the 6 halved cherry tomatoes.
- Crumble the beef stock cube into the mixture and stir everything with a wooden spoon, breaking up the tinned tomatoes.
- Bring to the boil and then reduce the mixture to a gentle simmer. Cover with a lid and let it simmer for about 1 hour and 15 minutes, stirring occasionally until the sauce is nice and tick.
- Add the 75g of parmesan cheese and stir.
- When the Bolognese is about 15 minutes away from being ready start cooking the spaghetti according to the instructions on the packet. If you don’t have spaghetti you can use any kind of pasta shape.
- Drain the spaghetti when it’s cooked al-dente (not to hard or not too soft). You can stir it in with the Bolognese sauce or serve the Bolognese on top.
- You can sprinkle some more parmesan on top if you like and garnish with the un-chopped basil leaves.