Classic Rich Spaghetti Bolognese

Name: Classic Rich Spaghetti Bolognese
Prep time: 25 min
Cook time: 110 min
Total time: 135 min
Yield: 6
Ingredients: 500 g beef mince; 4 rashers smoked streaky bacon finely chopped; 400 g spaghetti; 2 medium onions finely chopped; 2 carrots trimmed and finely chopped; 2 celery sticks, finely chopped; 2 clove garlic, finely chopped; 1 red chilli, deseeded and finely chopped; 6 cherry tomatoes sliced in half; 2 tins plum tomatoes; 3 sprig sprigs rosemary leaves picked and finely chopped; 1 pack small pack basil leaves picked, 3/4 finely chopped and the rest left whole for garnish; 1 tsp dried oregano; 2 fresh bay leaves; 2 tbsp tomato puree; 1 portion beef stock; 125 ml red wine; 1 tbsp olive oil; 75 g parmesan grated, plus extra to serve; 1 loaf crusty bread to serve

A deeply flavorful and comforting Italian classic featuring a slow-cooked beef and bacon ragu. This rich sauce is packed with fresh herbs and vegetables, making it the perfect family dinner served over al dente spaghetti.

Servings6 Portions

Prep Time25 Mins

Cook Time110 Mins

Difficulty

Intermediate

Ingredients

beef mince
500 g
rashers smoked streaky bacon finely chopped
4
spaghetti
400 g
medium onions finely chopped
2
carrots trimmed and finely chopped
2
celery sticks, finely chopped
2
garlic, finely chopped
2 clove
red chilli, deseeded and finely chopped
1
cherry tomatoes sliced in half
6
tins plum tomatoes
2
sprigs rosemary leaves picked and finely chopped
3 sprig
small pack basil leaves picked, 3/4 finely chopped and the rest left whole for garnish
1 pack
dried oregano
1 tsp
fresh bay leaves
2
tomato puree
2 tbsp
beef stock
1 portion
red wine
125 ml
olive oil
1 tbsp
parmesan grated, plus extra to serve
75 g
crusty bread to serve
1 loaf

Step-by-Step Instructions

Heat the olive oil in a large saucepan over medium heat.

Add the finely chopped bacon and fry for about 10 minutes, stirring occasionally, until the fat has rendered and the bacon is golden and crisp.

Reduce the heat and add the chopped onions, carrots, celery, garlic, and rosemary leaves. Sauté for 10 minutes, stirring often, until the vegetables have softened and become aromatic.

Increase the heat to medium-high. Add the beef mince and cook for 3-4 minutes, breaking it up with a wooden spoon, until browned all over.

Stir in the plum tomatoes (breaking them up with your spoon), chopped basil, dried oregano, bay leaves, tomato purée, beef stock, red wine, halved cherry tomatoes, and the red chilli if using.