Spaghetti Bolognese

Cooking time:     30 mins
Serves:                 4 - 6

What you need

1 kg John Penny beef mince
450g dried spaghetti
2 tbsp vegetable oil
3 medium onions, finely chopped
200g pack smoked back bacon, diced
3 cloves garlic, crushed
250g button mushrooms, sliced
400ml red wine
750g jar of passata (alternatively use 2 x 400g can chopped tomatoes)
250ml beef stock (either fresh or made up from a stock cube)
1 tbsp thyme, finely chopped
4 tbsp tomato puree
parmesan cheese
10g finely chopped basil
10g finely chopped parsley
 

How to cook

Heat the oil in a large saucepan and gently fry the onions, bacon and garlic for 5 minutes.

Add the mince and cook until brown, this will take about 5 minutes.

Add the mushrooms, red wine, chopped tomatoes, passata, stock, thyme and tomato puree. Bring to the boil. Season, reduce the heat and simmer for 30 minutes.

Bring a large pan of lightly salted water to the boil, and add the spaghetti. Cook until 'al dente' - it should have a slight bite - about 8-10 minutes. Drain the spaghetti in a colander and return to the pan. Drizzle with olive oil and season with freshly ground black pepper.

Add the basil and parsley. Serve with parmesan cheese and cooked spaghetti.

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