
This rich spaghetti bolognese builds deep flavor from beef, bacon, chorizo, mushrooms, red wine, and slow-cooked tomatoes. A splash of milk at the end softens the acidity and gives the sauce a silky, rounded finish.
Heat 2 tbsp olive oil in a large heavy-based saucepan over high heat. Add the garlic, onions, red chilli, and carrots, then stir until sizzling. Reduce the heat to medium, cover, and cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and lightly caramelized. Add the mushrooms, season with salt and black pepper, cook for 3 minutes, then stir in a splash of the red wine.
Meanwhile, heat the remaining 1 tbsp olive oil in a separate frying pan over medium heat. Fry the bacon for about 5 minutes, until crisp, then transfer it to a board and roughly chop. Add the beef mince to the same pan and cook for about 5 minutes, breaking it up with a spoon, until browned and cooked through. Stir the beef and chopped bacon into the vegetable mixture, then add about one-quarter of the remaining wine.
Stir in the tomato puree and cook for 1 minute to deepen its flavor. Add the chopped tomatoes, chorizo, bay leaves, basil, oregano, beef stock cube, brown sugar, mustard, soy sauce, rice wine vinegar, and Worcestershire sauce. Mix well, then simmer over medium-low heat with the lid slightly ajar for about 4 hours. Stir regularly and add the remaining wine gradually as the sauce reduces; by the end, it should be thick, glossy, and deeply flavored.
When ready to serve, cook the spaghetti in a large pan of salted boiling water according to the package instructions until al dente. Stir the milk into the sauce and taste for seasoning. Drain the pasta, return it to the pan, and toss with the grated Parmesan. Divide between shallow bowls, spoon the bolognese over the top, and finish with extra Parmesan. Serve with baguette if desired.
For the best flavor, keep the sauce at a gentle simmer rather than a hard boil so it reduces without catching. If it thickens too much before the 4 hours are up, add a splash of water or stock. The sauce tastes even better the next day and can be refrigerated for up to 3 days or frozen for up to 3 months.