My Favourite Spaghetti Bolognese

Wednesday, 22 April 2015


This time last year I was finishing my dissertation. And I bet last year me would've inhaled a bowl of this Spaghetti Bolognese. It's a real comfort food. It is for me anyway. I've always loved spaghetti bolognese, my parents and my grandma both made a mean spag bol. I have incredibly fond memories of arriving at my grandparents house to find my grandma stirring spaghetti bolognese on the stove. She would always serve it up with lashings of Parmesan and my sister and I would clean our plates in no time. We were spoiled and it was lovely.

I've made a few average bologneses. And they're rubbish to eat. And it's often the same complaint that plagues these mediocre sauces - not enough flavour. This recipe, a slightly adapted Jamie Oliver recipe by the way, makes sure the bolognese is bursting with flavour. Not only does it include smoked bacon and sun-dried tomatoes, it is slow cooked in the oven for a deep and delicious flavour. So it's my favourite bolognese recipe by far, guaranteeing a punch of flavour each time you whip it up.

So todays post is a combination of nostalgia and sympathy for those finishing dissertations or revising for exams. This recipe is for you. You deserve a HUGE bowl. And happy days - you'll have enough leftover to freeze for a rainy day. 

For My Favourite Spaghetti Bolognese you will need (serves 6):

6 rashers smoked bacon
2 sprigs fresh rosemary
2 cloves garlic
1 large onion
500g beef mince
200ml red wine
145g sun-dried tomatoes (drained weight)
2x 400g tinned plum tomatoes
salt and pepper
pinch cayenne pepper
olive oil

Parmesan, to serve
spaghetti, to serve

Preheat your oven to 180c.
Finely chop the garlic, chop the onion, slice up the bacon, and remove the leaves from the rosemary and finely chop up too. Then heat a good splash of olive oil in a casserole pan and fry all together for five minutes.


Add in the mince and break up any chunks. Cook until brown.


Pour in the red wine and let it simmer for 5 minutes. 


Drain the sun-dried tomatoes and in a food processor, blitz them up!


This smells GOOD.


Add the sun-dried tomatoes to your pan along with both tins of chopped tomatoes. Break up the tomatoes, stir well and then cover with a lid. Pop into the oven for 1 hour. Make sure to stir half way through and add a splash of water if it's a little dry.


Hallelujah!  


When serving, cook spaghetti to packet instruction and add a couple of tablespoons of bolognese to the freshly cooked pasta and stir through. Make sure the spaghetti is coated in the sauce and then portion into bowls. 


Spoon on more bolognese and cover in Parmesan. Parmesan for all! 


Feet up & tuck in!

4 comments:

  1. It's posts like these which make me question whether I have completely adapted to a tomato allergy...looks delicious! x

    NINEGRANDSTUDENT: A Student Lifestyle Blog

    ReplyDelete
    Replies
    1. Ah, bless you!
      Hopefully next week will be something you can enjoy! xx

      Delete
  2. I would love to try this. It looks terrific.

    ReplyDelete
    Replies
    1. Thank, Marian. Let me know how you get on :) xx

      Delete

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