Our best ever spaghetti bolognese is super easy and a true Italian classic with a meaty, chilli sauce. This pasta bolognese recipe is sure to become a family favourite.
Prep:25 mins
Serves 6
1 tbsp olive oil4 rashers smoked streaky bacon, finely chopped2 medium onions, finely chopped2 carrots, trimmed and finely chopped2 celery sticks, finely chopped2 garlic cloves finely chopped2-3 sprigs rosemary leaves picked and finely chopped500g beef mince
STEP 1Put a large saucepan on a medium heat and add 1 tbsp olive oil.STEP 2Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.STEP 3Reduce the heat and add the 2 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.STEP 4Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.STEP 5Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp 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.STEP 6Bring 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.STEP 7Add the 75g grated parmesan, check the seasoning and stir.STEP 8When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.STEP 9Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.
