Spaghetti Bolognese
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  1. 4 rashers Bacon – streaky, sliced
  2. 1 sprig Fresh rosemary, chopped
  3. 2 garlic cloves
  4. 1 onion
  5. 280g British beef mince
  6. 1 glass Red wine (optional)
  7. 4-5 Sun-dried tomatoes
  8. 2 tins of plum tomatoes
  9. Spaghetti (enough to serve 4)
  10. Parmesan
  11. Extra virgin olive oil
  1. Preheat your oven to 180 degrees Celsius.
  2. Put a sauce pan on a medium heat, add a splash of olive oil and place in your bacon, rosemary, garlic and onion for about 5 minutes. Stir occasionally until bacon onions are translucent.
  3. Add the mince and break apart any lumps with a wooden spoon. Leave for a few minutes or until browned and then add a glass of red wine.
  4. Let the mixture bubble so that the alcohol evaporates. While you wait, put the sun-dried tomatoes in a food processor and blitz. Add them to the mince mixture along with the tinned tomatoes.
  5. Stir and cover with a lid then cook in a hot oven for 1 hour.
  6. After 30 minutes in the oven, take the mixture out and check if it has gone dry. If so, add a little water to loosen it up again.
  7. When there is about 10 minutes to go until mince mixture is finished, cook the spaghetti according to pack instructions.
  8. Drain, reserve some pasta water.
  9. Divide the spaghetti between bowls for serving, adding a spoonful of Bolognese mixture to each one with a grating of parmesan to serve.
  10. Add a hearty grating of parmesan and drizzle of olive oil.
Marshalls Foods