I had to share this recipe with you after my boyfriend made the effort to cook dinner for us. It was so delicious it deserved it’s own little space on the blog.
Now he’s not reinvented the wheel, spaghetti bolognese has been a lot of peoples weekly go to, but this particular recipe had such a nice depth of flavour thanks to the red wine and being slow cooked.
I’d love to hear if any one tries this recipe by tagging me in Instagram and Facebook.
Best ever spaghetti bologneseCourse: MainDifficulty: Medium
the ultimate spaghetti bolognese
2 cloves of garlic, minced
1 white onion, finely diced
6 rashers dry-cured smoked streaky bacon, chopped into small pieces
2 sprigs of fresh rosemary, leaves stripped and roughly chopped
500g lean beef mince
250g chestnut mushrooms, quartered
200ml red wine
20g tomato purée
2 tins of chopped tomatoes
150g dry spaghetti
- Preheat the oven to 180c.
- Heat olive oil in a casserole over a medium heat and add the onion, garlic bacon and rosemary. Gently fry for 5 minutes until the onion is soft.
- Add the mushrooms and fry for a couple of minutes until they are just starting to soften. Turn the heat up to high, then add in the minced beef and fry until browned, breaking up the mince as you go
- Add the tomato purée and mix through, then pour in the chopped tomatoes and red wine. Bring to a simmer, then pop the casserole lid on and place on the middle shelf of your oven. Cook for an hour, stirring after 30 minutes.
- About 10 minutes before the Bolognese is cooked, bring a pan of salted water to the boil. Reduce to a simmer and add your spaghetti, cooking for 8-10 minutes until al dente.
- Serve with freshly grated Parmesan and fresh green veg.