The Best Spaghetti Bolognese

A slow-simmered, deeply savoury spaghetti bolognese with bacon, red wine and a rich meaty tomato sauce.

Servings: 6

Prep: 25m

Cook: 1h50m

Total: 2h15m

1 tbsp olive oil
4 rashers smoked streaky bacon, finely chopped
2 medium onions, finely chopped
2 carrots, trimmed and finely chopped
2 celery sticks, finely chopped
2 garlic cloves, finely chopped
2-3 sprigs rosemary, leaves picked and finely chopped
500g beef mince
2 x 400g tins plum tomatoes
small pack basil, leaves picked, 3/4 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 (or stock pot)
1 red chilli, deseeded and finely chopped (optional)
125ml red wine
6 cherry tomatoes, sliced in half
75g parmesan, grated, plus extra to serve
400g spaghetti
crusty bread, to serve (optional)

Put a large saucepan over medium heat and add the olive oil.
Add the bacon and fry for 10 minutes until golden and crisp.
Reduce the heat and add the onions, carrots, celery, garlic and rosemary. Fry for 10 minutes, stirring often, until softened.
Increase the heat to medium-high, add the beef mince and cook, stirring, for 3-4 minutes until browned all over.
Add the plum tomatoes, chopped basil, oregano, bay leaves, tomato puree, stock cube, chilli (if using), red wine and halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
Bring to the boil, reduce to a gentle simmer and cover. Cook for 1 hour 15 minutes, stirring occasionally, until you have a rich, thick sauce.
Add the grated parmesan, check the seasoning and stir.
When the bolognese is nearly finished, cook the spaghetti following the packet instructions.
Drain the spaghetti and either stir into the bolognese, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread if you like.