This Bolognese recipe, although not entirely authentic, is a real crowd pleaser for young and old alike. If you've got any leftovers it makes a lovely hearty topping to jacket potatoes the next day...or do what my Grandad used to and eat his leftover Bolognese on toast! Not tried that one I have to say but he seemed to really enjoy it.
The big Bolognese debate in this house though is not what you do with the leftovers but whether you serve it spooned on top of the spaghetti, which my kids prefer, or mix it through the spaghetti, which I prefer. I swear it tastes better my way.
| Serves: 4-5 | Prep Time: 10 Minutes | Cook Time: 1 Hour | Total Time: 1 Hour 10 Minutes |
- 500g Beef Mince
- 6 Streaky Bacon rashers, chopped
- 1 Onion, chopped
- 1 Carrot, chopped
- 1 Celery Stalk, chopped
- 3 Garlic Cloves, chopped
- 1 TBSP Fresh Thyme Leaves
- 1 TBSP Fresh Basil, chopped
- 1 TSP Dried Oregano
- 2 Bay Leaves
- 2 x 400g Tins Chopped Tomatoes with garlic and herbs
- 1 Rich Beef Stock Pot (or beef stock cube)
- 2 TBSP Tomato Puree
- 100ml Whole Milk
- 1 TSP Sugar
- 75g Parmesan plus extra to serve
- Step 1: Heat 1 TBSP of oil in a large casserole. Fry the bacon until cooked then add the onion, celery, carrot, garlic and fresh thyme. Continue to cook for 5 minutes.
- Step 2: Turn the heat up and brown the minced beef (it will take a couple of minutes).
- Step 3: Add the chopped tomatoes, beef stock pot, tomato puree, whole milk and sugar and turn down the heat to a low simmer. Cook for about 50 minutes then stir through the grated Parmesan until melted in.
- Step 4: Serve the Bolognese with spaghetti and extra grated Parmesan on top.