Spaghetti Bolognese
This hearty bolognese recipe is a flavorful treat, boasting tender minced beef, savory bacon, and a rich tomato-based sauce. Infused with aromatic herbs and a splash of red wine, this classic dish is sure to warm your heart and stomach. Enjoy it generously ladled over al dente spaghetti, topped with a sprinkle of grated parmesan and fresh basil. A comforting and satisfying meal for any occasion!
— Constant Cookbook
Ingredients
- 2 tbsp olive oil
- 6 rashers of smoked streaky bacon
- 2 large onions
- 3 garlic
- 1kg/2¼lb lean minced beef
- 2 large glasses of red wine
- 2x400g cans chopped tomatoes
- 1x290g jar antipasti marinated mushrooms
- 2 fresh or dried bay leaves
- 1 tsp dried oregano
- 1 tsp dried thyme
- Drizzle balsamic vinegar
- 12-14 sun-dried tomato
- Salt and freshly ground black pepper
- A good handful of fresh basil
- 800g-1kg/1¾-2¼lb dried spaghetti
- Lots of freshly grated parmesan
Instructions
- Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat. Add the onions and garlic, frying until softened. Increase the heat and add the minced beef. Fry it until it has browned, breaking down any chunks of meat with a wooden spoon. Pour in the wine and boil until it has reduced in volume by about a third. Reduce the temperature and stir in the tomatoes, drained mushrooms, bay leaves, oregano, thyme and balsamic vinegar.
- Either blitz the sun-dried tomatoes in a small blender with a little of the oil to loosen, or just finely chop before adding to the pan. Season well with salt and pepper. Cover with a lid and simmer the Bolognese sauce over a gentle heat for 1-1½ hours until it's rich and thickened, stirring occasionally. At the end of the cooking time, stir in the basil and add any extra seasoning if necessary.
- Remove from the heat to 'settle' while you cook the spaghetti in plenty of boiling salted water (for the time stated on the packet). Drain and divide between warmed plates. Scatter a little parmesan over the spaghetti before adding a good ladleful of the Bolognese sauce, finishing with a scattering of more cheese and a twist of black pepper.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 6-8
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