How to make Spaghetti bolognese:
1 tbsp olive oil
4 rashers smoked streaky bacon, finely chopped
2 medium onions
2 garlic cloves
500g beef mince
2 x 400g tins plum tomatoes
small pack basil
1 tsp dried oregano
2 tbsp tomato purée
1 beef stock cube
6 cherry tomatoes, sliced in half
, grated, plus extra to serve
crusty bread, to serve (optional)
Put a large heavy-based saucepan on a medium heat and add 1 tbsp olive oil. Add the bacon and fry for 10 mins until golden and crisp. Reduce the heat and add the onion then fry for 10 mins, stirring often, until it has turned brow has softened. Increase the heat to medium-high, add the mince and cook stirring for 3-4 mins until the meat is browned all over.
Add the tinned tomatoes, chopped basil, oregano, bay leaves, tomato purée, stock cube, chilli, wine and 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 Parmesan, check the seasoning and stir.
When the Bolognese is nearly finished cook the spaghetti following pack instructions. Drain the spaghetti and stir into the Bolognese sauce. Serve with grated Parmesan the extra basil leaves and crusty bread.