The Best Bolognese
Ingredients
1 tbsp olive oil
4 rashers smoked streaky bacon, finely chopped
2 medium onions, grated or very finely chopped
2 carrots, trimmed and grated or very finely chopped
2 celery sticks, grated or very finely chopped
2 garlic cloves, finely chopped
2-3 sprigs rosemary, leaves picked and finely chopped
1 lb ground beef
28 oz canned plum tomatoes
small pack basil, leaves picked, ¾ finely chopped and the rest left whole for garnish
1 cup whole milk
1/4 tsp nutmeg (freshly grated, if possible)
1 tsp dried oregano
2 fresh bay leaves
2 tbsp tomato purée
1 beef stock cube
1 red chilli, seeded and finely chopped (optional)
4.25 oz red wine
6 cherry tomatoes, sliced in half
2.6 oz Parmesan, grated, plus extra to serve
1 lb pasta of choice. Rigatoni, spaghetti
Crusty bread, to serve (optional)
Directions
Put a large heavy-based saucepan on a medium heat and add 1 tbsp olive oil. Add the bacon and fry for 10 mins until golden and crisp. Reduce the heat and add the onion, carrot, celery, garlic and rosemary then fry for 10 mins, stirring often, until the veg has softened. Increase the heat to medium-high, add the beef and cook stirring for 3-4 mins until the meat is browned all over.
Add the canned tomatoes, chopped basil, oregano, bay leaves, nutmeg, tomato purée, stock cube, chilli, wine and cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes. Add the milk. Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 2 hrs 15 mins stirring occasionally, until you have a rich, thick sauce. Add the Parmesan, check the seasoning and stir.
When the Bolognese is nearly finished cook the past to al dente following pack instructions. Drain and stir into the Bolognese sauce OR serve the pasta and ladle a heap of bolognese over it. Serve with grated Parmesan the extra basil leaves and crusty bread, if you like.
Nutrition
Calories: 624
Total Carbohydrates: 58g
Total Fat: 25g
Dietary fiber: 6g
Protein: 35g
Saturated fat: 10g
Sodium: 1.6g
Sugar: 12g