Traditional Spaghetti Bolognese


Traditional Spaghetti Bolognese

Beef Mince and Streaky Bacon come together in this traditional Bolognese. Cooked low and slow for hours on end, the final dish is rich and out-of-this-world delicious

Prep Time:

20 mins

Cook Time:

1 hour 30 mins


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

500g beef mince

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

Cooking Instructions

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.