Spaghetti Bolognese
This is one of those recipes which has evolved over the years, becoming equally British, with our ‘Spag Bol’ version, as it is Italian. The classic connoisseur would frown as this dish has been bastardised and does not follow my Ragu which is a more authentic version, but most of us don’t have 4 hours to cook dinner. Subsequently this recipe is much quicker, but still packing a rich and hearty flavour, essential for maintaining the heritage of the dish.
Servings: people
Ingredients
- 1 whole Onion peeled & diced (£0.13)
- 2 cloves garlic peeled & minced (£0.06)
- 450 grams Beef mince (£2.25)
- 1 Tin Tomatoes (£0.35)
- 13 grams Tomato puree tablespoon (£0.03)
- 150 ml Red wine small glass (£0.70)
- 1 stock cube Beef stock (£0.13)
- 1 grams Brown sugar teaspoon (£0.00)
- 13 ml olive oil (£0.07)
- 10 ml Marmite small tablespoon (£0.09)
- 10 grams Mixed herbs 2 teaspoons (£0.47)
- 1 whole Bay leaf
- 10 grams basil leaves 2 teaspoons (£0.23)
- 3 grams Salt (£0.00)
- 3 grams Black pepper (£0.10)
- 200 grams Spaghetti (£0.12)
- 20 grams Parmesan cheese (£0.40)
- 50 grams Bacon smoked streaky (£0.33)
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Prep Time: 20
Cook Time: 45 minutes
- Heat the olive in a deep pan then add chopped bacon. Fry until it starts to brown then add the onion. Fry for a further 2 minutes.
- Add the mince and brown all over. Tip in the tomatoes and mix through.
- Introduce the wine & stock, then stir in the marmite, tomato puree and brown sugar. Finish off with tossing in the Bay leaf & mixed herbs then season with salt & pepper. Reduce heat to a simmer and cook for about 45 minutes.
- 20 minutes before the bolognese is ready boil a saucepan of slightly salted water and cook the spaghetti. Once ready drain and mix together with the sauce.
- Dress with fresh basil and parmesan cheese and serve.
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Fantastic tasting! Highly recommend!