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Make the perfect Bolognese with this version of the Italian classic – and not a jar in sight! The beauty of this dish is that it’s full of ingredients that may already be in the cupboards.

To serve 6, you will need:

  • 500g beef mince
  • 400g spaghetti
  • 2 cloves of garlic
  • 2 tins of chopped tomatoes
  • 2 medium onions
  • 2 sticks of celery
  • 2 carrots
  • 100g parmesan cheese
  • 4 slices of bacon
  • 2 tbsp tomato puree
  • Two glasses of red wine (one for cooking, the other for drinking)
  • Handful of fresh basil
  • 1 tsp dried oregano
  • 1-2 bay leaves
  • Olive oil
  • Salt and black pepper
  • Beef stock cube
     
  1. Heat a medium sized frying pan with olive oil.  Dice the bacon and vegetables. Fry the bacon until it’s crispy, before adding onions, carrots, celery, garlic and the rosemary sprigs.  Cook for ten minutes or until the veg has softened.
     
  2. Turn the heat up a smidge and add the mince, frying until it’s browned all over.
     
  3. Stir in the tomatoes, stock cube and herbs before adding one glass of wine. For an added extra, slice some cherry tomatoes and add to the mix.  Leave to simmer for up to an hour, stirring occasionally.
     
  4. Put a pan of hot water on the hob, and add salt. When the water has boiled, add dry or fresh spaghetti, according to packet instructions.
     
  5. Add three quarters of the parmesan to the Bolognese sauce and season with salt and pepper.
     
  6. Drain your pasta and mix with the sauce before serving with a sprinkling of parmesan and a garnish of basil.  Serve with a tear and share garlic bread for a real treat.

Make the perfect Bolognese with this version of the Italian classic – and not a jar in sight! The beauty of this dish is that it’s full of ingredients that may already be in the cupboards.

To serve 6, you will need:

  • 500g beef mince
  • 400g spaghetti
  • 2 cloves of garlic
  • 2 tins of chopped tomatoes
  • 2 medium onions
  • 2 sticks of celery
  • 2 carrots
  • 100g parmesan cheese
  • 4 slices of bacon
  • 2 tbsp tomato puree
  • Two glasses of red wine (one for cooking, the other for drinking)
  • Handful of fresh basil
  • 1 tsp dried oregano
  • 1-2 bay leaves
  • Olive oil
  • Salt and black pepper
  • Beef stock cube
     
  1. Heat a medium sized frying pan with olive oil.  Dice the bacon and vegetables. Fry the bacon until it’s crispy, before adding onions, carrots, celery, garlic and the rosemary sprigs.  Cook for ten minutes or until the veg has softened.
     
  2. Turn the heat up a smidge and add the mince, frying until it’s browned all over.
     
  3. Stir in the tomatoes, stock cube and herbs before adding one glass of wine. For an added extra, slice some cherry tomatoes and add to the mix.  Leave to simmer for up to an hour, stirring occasionally.
     
  4. Put a pan of hot water on the hob, and add salt. When the water has boiled, add dry or fresh spaghetti, according to packet instructions.
     
  5. Add three quarters of the parmesan to the Bolognese sauce and season with salt and pepper.
     
  6. Drain your pasta and mix with the sauce before serving with a sprinkling of parmesan and a garnish of basil.  Serve with a tear and share garlic bread for a real treat.