The Best Spaghetti Bolognese
Serves 6
Prep Time 25 mins
Cooking 110 mins
Level low
Ingredients
- 1 tbsp olive oil
- 4 rashers smoked streaky bacon, finely chopped
- 200g can of Mayor Diced Onions
- 2 carrots, trimmed and finely chopped
- 2 celery sticks, finely chopped
- 2 garlic cloves finely chopped
- 2-3 sprigs rosemary leaves picked and finely chopped
- 500g beef mince
- For the Bolognese Sauce:
- 2 x 400g can of Mayor Pelati tomatoes
- small pack basil leaves picked, ¾ finely chopped and the rest left whole for garnish
- 1 tsp dried oregano
- 2 fresh bay leaves
- 2 tbsp Three Hills Kunserva (tomato purée)
- 1 beef stock cube
- 1 red chilli deseeded and finely chopped (optional)
- 125ml red wine
- 6 cherry tomatoes sliced in half
- To season and serve:
- 75g Hanini Pekorin cheese grated, plus extra to serve
- 400g spaghetti
- crusty bread to serve (optional)
Put a large saucepan on a medium heat and add 1 tbsp olive oil.
Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
Reduce the heat and add Mayor Diced Onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
Add 2 cans of Mayor Pelati tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp Three Hills Kunserva (tomato purée), 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
Add the 75g grated Hanini Pekorin cheese , check the seasoning and stir.
When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated cheese, the remaining basil leaves and crusty bread, if you like.
