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Spaghetti Bolognese Recipe

Spaghetti Bolognese Recipe

Ingredients:
1. Put a large saucepan on a medium heat and add 1 tbsp olive oil.

2. Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.

3. Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the
leaves from 2-3 spring rosemary, all finely chopped, then fry for 10 mins, stir the veg often until
it softens.

4. Increase the heat to medium high, add 500g beef mince and cook stirring for 3-4 until the
meat is browned all over. 

5. Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basils, 1 tsp dried
oregano, 2 bay leaves, 2 tbsp tomato puree, 1 beef stock cube, 1 deseeded and finely chopped
red chill (if using), 125ml red wine and 6 halved tomato cherry. Stir with a wooden spoon,
breaking up the plum tomato.

6. Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1hr 15mins stirring
occasionally, until you have a rich, thick sauce.   

7. Add the 75g grated parmesan, check the seasoning and stir.  

8. When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.

9. Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top, serve
with more grated parmesan, the remaining basil leaves crusty bread, if you like.

I chose this one because it looked so good and it looks like we would want to make some more
even breakfast, lunch and dinner I would want to make it but then I don’t know how to cook so
then I would ask someone that knows how to cook in my family and when my Mum or Dad is
here I would ask them sometimes. I like it when my family cooks together because they cook
it really nice.

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