Spaghetti Bolognese
SERVES 4 PREPARATION & COOKING 1 HOUR, 15 MINUTES
2-3 rashers rindless streaky
bacon, diced 1 onion, finely chopped 2 garlic cloves, crushed 2 anchovy fillets, drained of
oil, finely chopped 1 teaspoon dried oregano 4 tablespoons mixed chopped fresh herbs, such as rosemary, sage, thyme 500g beef mince 2 sticks celery, trimmed of strings with a vegetable peeler, sliced 1 carrot, peeled, coarsely
grated 250ml red wine 400g can chopped tomatoes
in juice 1-2 cups salt-reduced
beef stock 1 tablespoon soft brown
sugar (optional) salt and freshly ground black
pepper 1 tablespoon flat-leaf
parsley, finely chopped
400g dried spaghetti parmesan for serving
1. Heat a large, deep frying pan over medium heat. Add bacon and cook for about 2 minutes until the bacon fat begins to render down. Add onion and cook, stirring occasionally, for a further 5 minutes. Add garlic, anchovy, oregano and herbs, then cook, stirring, for a further 1 minute. Transfer mixture to a plate.
2. Add beef mince to the hot pan and cook for about 10 minutes until it begins to brown, using a wooden spoon to break up lumps of meat. Add celery and carrot, then return bacon mixture to the pan.
3. Pour red wine into the pan and allow it to bubble up. Add tomatoes, 1 cup of the beef stock and brown sugar if using. Bring to a gentle boil, then simmer, uncovered, over mediumlow heat for 30-40 minutes, adding more stock if necessary and stirring occasionally to prevent it sticking. Cook until you have a thick sauce that is full of flavour. Taste and adjust the seasoning with salt and pepper, then stir through parsley.
4. Bring a large saucepan of lightly salted water to the boil. Add spaghetti and cook until al dente (tender but still with a slight “bite”, following the time suggested on the packet).
5. Divide spaghetti among serving bowls, then top with Bolognese sauce and grate over some parmesan cheese just before serving.