The Best Spaghetti Bolognese

The Best Spaghetti Bolognese

There's a few secrets to creating the Best Spaghetti Bolognese recipe and here I'll show you exactly what they are! A delicious and easy bolognese that your family are going to fall in love with.

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Ingredients :

• 1lb / 500g Dried Spaghetti
• 2lbs / 1kg Ground Beef (see notes)
• 3 cups / 750ml Tomato Passata (pureed tomatoes in US)
• 1 cup / 250ml Beef Stock
• 1 cup / 250ml Red Wine (see notes)
• 5oz / 150g Smoked Bacon, finely diced (see notes)
• 3/4 cup / 100g Sun Dried Tomatoes, finely diced
• 1/4 cup / 20g Freshly Grated Parmesan, plus extra to serve (see notes)
• 2 tbsp Tomato Puree (Tomato Paste in US)
• 3 cloves Garlic, finely diced
• 1 large White Onion, finely diced
• 2 large sprigs of Fresh Rosemary, finely diced
• 1 large handful of Fresh Basil, finely diced
• 1 tbsp Worcestershire Sauce
• 1 tsp Sugar, or to taste
• Salt & Pepper, to taste
• Olive Oil, as needed

Instructions:

1. Heat up a drizzle of oil in a large pot/dutch oven over medium-high heat and add 2lb/1kg ground beef. Leave to brown for a few mins, then break up with a wooden spoon. Season with a pinch of salt and pepper, then continue frying until nicely browned. Remove from pot.
2. Add a drizzle of oil (if needed) then add 5oz/150g diced bacon. Fry until the bacon begins to brown, then add 1 diced large onion. Continue frying until the onion begins to soften and brown, then add 1cup/100g diced sun dried tomatoes and 3 minced cloves of garlic. Fry for another 2-3mins until the garlic begins to brown.
3. Lower heat to medium and add 2 tbsp tomato puree. Fry for 1-2mins, then stir in 1cup/250m red wine. Allow the wine to simmer and reduce for at least 5 mins to burn off alcohol (should start forming a paste). Stir back in your beef.
4. Pour in 3cups/750ml passata (shake any left in the bottle out with a splash of water), 1cup/250ml beef stock and 1 tbsp Worcestershire sauce, then add your basil & rosemary and salt, pepper and sugar to taste. Give everything a good stir then pop on the lid, reduce the heat to low and simmer for 1 hour 30mins (stir a few times during). This is important as it tenderises the beef and marries the flavours together.
5. Meanwhile, pop 1lb/500g spaghetti in salted boiling water and cook until al dente.
6. Take lid off the bolognese and cook for a further 10-15mins without the lid (so it can reduce/thicken) then stir in 1/4cup/20g parmesan. Serve bolognese poured over spaghetti or the spaghetti mixed in. Extra parmesan. Always extra parmesan. Enjoy!

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