Heat 1 tbsp olive oil in a large saucepan on medium heat.
1 tbsp Olive oil
Add the finely chopped bacon and fry for 10 minutes until golden and crisp.
4 rashers Smoked streaky bacon
Reduce the heat and add the onions, carrots, celery, garlic, and rosemary. Fry for 10 minutes until the vegetables soften.
2 medium Medium onions, 2 Carrots, 2 Celery sticks, 2 Garlic cloves, 2-3 sprigs Rosemary
Increase the heat to medium-high and add the beef mince. Cook for 3-4 minutes, stirring until the meat is browned.
500 g Beef mince
Add the plum tomatoes, chopped basil, dried oregano, bay leaves, tomato purée, beef stock cube, red chili (if using), red wine, and cherry tomatoes. Stir well to combine.
2 x 400 g Plum tomatoes, 3/4 Basil leaves, 1 tsp Dried oregano, 2 Bay leaves, 2 tbsp Tomato purée, 1 Beef stock cube, 1 Red chili
Bring the mixture to a boil, then reduce to a gentle simmer and cover with a lid. Cook for 1 hour 15 minutes, stirring occasionally, until you have a rich, thick sauce.
Add the grated parmesan cheese and adjust the seasoning to taste.
75 g Grated parmesan cheese
While the bolognese is finishing cooking, cook the spaghetti according to the package instructions.
125 ml Red wine, 6 Cherry tomatoes
Drain the spaghetti and either stir it into the bolognese sauce or serve the sauce on top. Garnish with extra grated parmesan cheese and whole basil leaves. Serve with crusty bread, if desired.
400 g Spaghetti
