Spaghetti Bolognese
Over a year ago
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Ingredients
- 2 Rashers Smoked Bacon
- 1 Large Onion
- 3 Cloves Garlic
- 1 Stick Celery (Finely Chopped)
- 1 Carrot (Diced or Grated
- 1 Sprig Thyme
- 1 400g Tin Peeled Chopped Tomatoes
- 1 Glass Red Wine
- 300g Beef Mince
- 1 Beef Stock Cube
- 1 Splash Worcester Sauce
- 1 tbsp Tomato Puree
- 1 tsp Salt
- To Taste Freshly Ground Black Pepper
- 1 Handful Freshly Torn Basil
- Pasta Of Your Choice
- Freshly Grated Parmesan
- 1 tsp Dried Oregano
Accompaniment
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Description
A bolognese or ragu is a meat stew, so while some people are turned off by any vegetable other than an onion in theirs, I think it benefits from the addition veg.
Method
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1
Brown the mince in 2 batches to avoid stewing and set aside.
Cut the bacon into small pieces and lightly fry in a glug of olive oil. Finely dice the onion, crush the garlic, finely dice the celery, grate the carrot and add to the bacon and continue to sauté until the vegetables soften. Add the dried oregano, finely chop the thyme leaves and add to the mixture.
Add the glass of wine and cook for a minute or two to reduce. Next add the browned mince and continue cooking. Add the tin of tomatoes, and continue stirring until the stew almost comes to the boil, then reduce the heat to a simmer.
Sprinkle in the stock cube, add the Worcester sauce, salt, pepper and tomato puree, mix well, then leave to cook for an hour, or longer if you wish. The longer the better!
Just before serving check for seasoning and adjust if necessary. Add the fresh basil leaves and stir in to wilt. Serve mixed through the pasta of your choice, covered with a sprinkling of grated Parmesan cheese.
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