Monday, 18 March 2013

Spag Bol

An easy recipe for good ole spaghetti Bolognese, a firm family favourite...

Spaghetti Bolognese

  • 500g Fresh Beef Mince.
  • 4 Rashers of Smoked Streaky Bacon, finely diced.
  • 2 Tins of Plum/Chopped Tomatoes.
  • 2 Medium Onions, peeled and finely diced.
  • 1 courgette, finely diced
  • 2 Carrots, trimmed and finely diced.
  • 2 Cloves of Garlic, peeled and crushed.
  • 2 tbsp Tomato Puree
  • 1 Beef Stock Cube.
  • 2  Sprigs of Fresh Rosemary.
  • 1 tsp dried basil
  • 1 tsp Dried Oregano.
  • 1 Bay Leaves.
  • Olive oil.
  • Sea Salt and Black Pepper


  1. Put a good splash of olive oil in a large pan and gently fry your bacon until golden and crisp, then reduce the heat slightly and add your onions, courgettes, carrot and garlic. Next remove the leaves from the Rosemary sprigs and add them to the pot, discarding the sprigs. Move everything around and fry for around 8-10 minutes until the veg has softened. 
  2. Next, increase the heat slightly, add the mince and stir until the meat is browned all over.
  3. Stir in your tins of plum/chopped tomatoes. Add your remaining herbs, tomato puree and stock cube   .
  4. Give everything a stir, breaking up the plum tomatoes as you go and bring to a gentle simmer. Reduce the heat to low-medium, put the lid on and leave it simmering for about an hour and 15 minutes until the flavours develop into a wonderfully rich sauce. Stir occasionally to make sure it doesn't catch. You might need to add a drop of water occasionally if it looks dry. 
  5.  Serve with spaghetti :-)

Source - based very loosely on a BBC Good Food recipe

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