Best spaghetti bolognese recipe

• olive oil↗1 tbsp tbsp
• smoked bacon strips↗4

  finely chopped

• medium onion2

  finely chopped

• carrot↗2

  peeled and finely chopped

• celery stalks↗2

  finely chopped

• garlic cloves↗2

  finely chopped

• rosemary↗2-3 sprigs sprigs

  leaves gathered and finely chopped

• ground beef↗500g g
• plum tomatoes↗2 x 400g tins tins
• basil↗small pack pack

  leaves gathered, ¾ finely chopped and the rest left whole for garnish

• dried oregano↗1 tsp tsp
• bay leaves2
• tomato paste2 tbsp tbsp
• beef stock↗1
• red chilli pepper↗1

  seedless and finely chopped (optional)

• червоне вино↗125ml
• черрі помідори↗6

  розрізані навпіл

• пармезан↗75g

  тертий, плюс додатково для подачі

• спагеті↗400g
• хрусткий хліб↗

  для подачі (за бажанням)

Step-by-step instructions

1. 1

   Place a large pot over medium heat and add 1 tbsp olive oil.

2. 2

   Add the 4 finely chopped bacon strips and fry for 10 minutes until golden and crisp.

3. 3

   Reduce the heat and add the 2 onions, 2 carrots, 2 celery stalks, 2 garlic cloves and the leaves from 2‑3 sprigs of rosemary, all finely chopped, then sauté for 10 minutes, stirring frequently until the vegetables are soft.

4. 4

   Increase the heat to medium‑high, add the 500 g ground beef and cook, stirring, for 3‑4 minutes until the meat is browned on all sides.

5. 5

   Add the 2 tins of plum tomatoes, the finely chopped leaves from ¾ of a small basil pack, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato paste, 1 beef stock, the seedless finely chopped red chilli (optional), 125 ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.

6. 6

   Bring to a boil, reduce to a gentle simmer and cover. Cook for 1 hour 15 minutes, stirring occasionally until the sauce is rich and thick.

7. 7

   Add 75 g grated Parmesan, check the seasoning and stir.

8. 8

   When the Bolognese is almost ready, cook 400 g spaghetti according to the package instructions.

9. 9

   Drain the spaghetti and either toss them with the Bolognese sauce or serve the sauce on top. Serve with extra grated Parmesan, remaining basil leaves and crusty bread, if desired.