The Best Spaghetti Bolognese

For the Bolognese Sauce:

• 1 tbsp olive oil

• 1 packet of bacon lardons

• 2 medium onions, finely chopped

• 2 carrots, finely chopped

• 2 celery sticks, finely chopped

• 2 garlic cloves, finely chopped

• 2–3 sprigs rosemary, leaves finely chopped

• 500g beef mince (5% fat)

• 2 x 400g tins plum tomatoes

• 1 small pack basil (¾ chopped, rest left whole for garnish)

• 1 tsp dried oregano

• 2 fresh bay leaves

• 2 tbsp tomato purée

• 1 - 2 beef stock cube

• 1 red chilli, deseeded + finely chopped (optional)

• 125ml red wine

• 6 cherry tomatoes, halved

To Serve:

• 400g spaghetti

• 75g parmesan, grated (plus extra to serve)

• Crusty bread (optional)

Simplified Method:

1. Brown the Meat:
Heat saucepan over medium-high heat, add mince, and cook for 3–4 mins until browned all over. Drain and leave in colander.

2. Start the Base:
Add olive oil in a large saucepan over medium heat. Add bacon and fry for 10 mins until golden and crisp.

3. Add the Veg:
Lower the heat. Stir in onions, carrots, celery, garlic, and rosemary. Cook for 10 mins, stirring often, until soft. Add in the mince.

4. Add Flavour + Liquids:
Stir in tomatoes, chopped basil, oregano, bay leaves, tomato purée, stock cube, chilli (if using), wine, and cherry tomatoes. Break up the plum tomatoes with a spoon.

5. Simmer Low + Slow:
Bring to the boil, then reduce to a gentle simmer. Cover and cook for 1 hr 15 mins, stirring occasionally, until rich and thick.

6. Finish the Sauce:
Stir in parmesan, season to taste, and keep warm.

7. Cook the Spaghetti:
Near the end of the simmering time, cook spaghetti according to packet instructions.

8. Serve:
Drain spaghetti and either stir through the sauce or plate it with sauce on top. Garnish with remaining basil, extra parmesan, and serve with crusty bread if you fancy.