Best ever spaghetti Bolognese is super easy and a real Italian classic with a meaty, chili sauce. This recipe comes courtesy of BBC Good Food user Andrew Blamer.
- 1 tbsp. olive oil
- 4 rashers smoked streaky bacon, finely chopped
- 2 medium onions, finely chopped
- 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 tins plum tomatoes
- small % basil leaves picked, ¾ finely chopped and the relaxation left entire for garnish
- 1 tsp dried oregano
- 2 fresh bay leaves
- 2 tbsp. tomato purée
- 1 beef stock cube
- 1 red chili deseeded and finely chopped (optional)
- 125ml red wine
- 6 cherry tomatoes sliced in half
- To season and serve
- 75g parmesan 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 four finely chopped bacon rashers and fry for 10 minutes till golden and crisp.
Reduce the warmth and upload the two onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-three sprigs rosemary, all finely chopped, then fry for 10 minutes. Stir the veg frequently till it softens.
Increase the warmth to medium-high, upload 500g pork mince and prepare dinner dinner stirring for three-four minutes till the beef is browned all over.
Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small % basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 pork inventory cube, 1 deseeded and finely chopped purple chilli (if using), 125ml purple wine and six halved cherry tomatoes. Stir with a wood spoon, breaking apart the plum tomatoes.
Bring to the boil, lessen to a mild simmer and cowl with a lid. Cook for 1 hr. 15 mins stirring occasionally, until you have a rich, thick sauce.
Add the 75g grated parmesan, test the seasoning and stir.
When the Bolognese is almost finished, prepare dinner 400g spaghetti following the % instructions.
Drain the spaghetti and either stir into the Bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the last basil leaves and crusty bread, if you like.