Recipes
Traditional Spaghetti Bolognese
Prep Time:
20 mins
Cook Time:
1 hour 30 mins
Servings:
4- 5 servings
1T olive oil
3 bacon rashers, chopped
2 onions, finely diced
2 carrots, finely chopped
1 celery stick, finely chopped
3 cloves garlic, minced
2 sprigs rosemary, finely chopped
2 x 400g tins diced tomatoes
1t dried oregano
2 bay leaves
2T tomato puree
1 beef stock cube
1t smoked paprika
1/2c red wine
400g spaghetti pasta
1/2c parmesan, grated
1T balsamic vinegar
1. Heat the oil in a large frying pan over a medium heat. Add the bacon and fry until crispy and brown.
2. Reduce the heat and add the onion, carrot, celery, garlic and rosemary. Fry, stirring often, until softened (approximately 10 mins).
3. Increase the heat again and add the mince, stirring until browned all over.
4. Add the tomatoes, oregano, bay leaves, puree, stock cube, paprika, and red wine. Bring to the boil then reduce heat and simmer with a lid on. Cook for 1 ½ hours, stirring occasionally, until the mixture has thickened. When nearly finished, cook the pasta according to instructions.
5. Add the parmesan and balsamic vinegar and stir through. Serve on top of cooked spaghetti.
