Spaghetti Bolognese
A family‑friendly classic that’s perfect for batch cooking, this rich Bolognese is easy to scale up and freezes beautifully. It’s hearty, packed with veg and ideal for versatile leftovers – spoon over baked potatoes, layer into lasagne, or use as a base for quick midweek meals.
Serves 6 Download recipe
Ingredients
1 tbsp oil
4 rashers smoky bacon, finely chopped
2 medium onions, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, finely chopped
2-3 sprigs of rosemary
500g beef mince
75g grated cheddar, plus extra to serve
400g tin of plum tomatoes (x2)
Small pack basil leaves, ¾ finely chopped and the rest left whole for garnish
1 tsp dried oregano
2 fresh bay leaves
2 tbsp tomato puree
1 beef stock cube
6 cherry tomatoes sliced in half
400g spaghetti
Crusty bread to serve (Optional)
Method
Put a large saucepan on a medium heat and add 1 tbsp of oil. Add the bacon rashers and fry for 10 minutes until golden and crisp. Reduce the heat and add the finely chopped onions, carrots, celery, garlic and rosemary, then fry for 10 minutes. Stir the veg often until it softens.
Increase the heat to medium-high, add the mince and cook stirring for 3-4 minutes or until the meat is browned all over. Then add the tin plum tomatoes, basil, oregano, bay leaves, tomato puree, beef stock and the cherry tomatoes, stir with a wooden spoon to break up the plum tomatoes.
Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hour stirring occasionally, until you have a rich, thick sauce. Next add the grated cheese, season and stir.
When the Bolognese is nearly finished, cook the spaghetti following the pack instructions. Then drain the spaghetti and either stir into the sauce or serve the sauce on top.
To serve
Serve with more grated cheese, the remaining basil leaves and pair with a crusty bread, if you like.
Food Savvy Tip
Replace the beef mince with turkey mince for a cheaper dish which is still just as tasty!
Recipe courtesy of Red Gables, Stowmarket
