Spaghetti Bolognese

Written By Jeff Ross

Spaghetti Bolognese



 1 tablespoon olive oil

 50g bacon, sliced

 1 large brown onion, diced

 3 cloves garlic, thinly sliced

 500g beef mince 

 1 medium carrot, peeled, finely diced

 1 stick celery, finely diced

 2 bay leaves

 1 x 400g can chopped tomatoes

 500 ml (2 cups) Beef stock

 250ml (1 cup) red wine

 Packet of L’Abruzzese Spaghetti 

 Grated parmesan, to serve




Step 1

Heat oil in a large heavy based saucepan, add bacon cook over medium heat for 2 minutes or until golden. Add the onions and garlic, cook for a further 1-2 minutes until they are starting to soften. Add mince and increase heat. Cook until mince starts to brown for approx 10 mins.

Step 2

Add the carrot and celery and cook for a further 3 minutes. Pour in stock, red wine, add canned tomatoes and bay leaves.

Step 3

Bring mixture to the boil, and then reduce to a simmer for 20 minutes or until sauce has thickened.

Step 4

Meanwhile, bring a large pot of water to the boil over high heat. Add the spaghetti and cook, stirring often, for 8 mins or until tender but still firm to the bite. Drain. 

Step 5

Serve with parmesan cheese.

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