I know – this is a real old chestnut, to be found in
almost any recipe book you care to name. But I think that’s exactly why it’s a
good one to have in your repertoire, because (nearly) everyone loves it, it's easy to make, and
it’s a scrumptious classic. I actually have two different spaghetti bolognese recipes - this is a healthier one, with plenty of veg (and a bit of bacon as well as
mince), just to keep the flavours fresh and exciting.
Ingredients
500g beef mince
50g or so lardons, or chopped bacon
4 large tomatoes
200g passata
1 large onion
1 large carrot
1 fat stick of celery
A couple of cloves of garlic
A glass of red wine
A good dollop of tomato puree
Salt & black pepper
Sugar
Olive oil
Dried rosemary and/or oregano
Dried spaghetti, to serve
Serves 4, cook
spaghetti accordingly.
To start with, peel & finely chop your onion, top
& tail your carrots and celery and chop those too (I never bother to peel the
carrot, but you can if you like) and crush a couple of cloves of garlic. Get
all those vegetables sizzling in a drizzle of olive oil, and add a good
sprinkling of rosemary and oregano. While the vegetables are softening, slice
the fresh tomatoes and put those to one side. Once the onions have started to
turn golden, add the mince and the lardons – you can use ordinary bacon, of
course, but I recently discovered lardons for cooking and I think they’re
fantastic. The chunky cut gives them a lovely meatiness, whereas thin-cut bacon
does sometimes disappear in a sauce, and the extra bit of fattiness adds a
wonderful flavour.
Keep stirring the pan as the mince and bacon cook, and
then once they’ve browned, add the glass of red wine – it’s important to add it
at the frying stage, rather than just pouring it into the sauce later on, because
then the alcohol burns off and leaves a lovely flavour without any bitterness.
Once that’s largely disappeared, add your fresh tomatoes, let them sizzle for a
minute, and then pour in the passata (which is a lovely smooth, sieved tomato
mix – but you can also use tinned chopped tomatoes if you like) and the tomato
puree, season well, and leave the sauce to simmer on a low heat for 20 minutes
or so. If you can, leave the sauce for longer – it’ll just keep getting better,
so if you want to start making this early and then just leave it to bubble
until you’re ready to eat, that will only improve it.
Finally, have a good taste of the sauce and add anything
else you think it needs – now might be the time to add a teaspoon of sugar, if
the tomatoes have made it a bit sour. Leave the sauce to bubble while you get
the spaghetti cooking, and then serve up a bowlful with a generous helping of
grated cheddar and a glass of red wine. Cin cin!