21 September, 2023
Spaghetti Bolognese
Classic from Jamie Oliver
Ingredients
- 2 cloves Garlic
- 1 large Onion – finely chopped
- 1 tsp Dried rosemary
- 6 Rashers – preferably streaky and finely chopped
- 1 tbsp Olive Oil
- 500 g Steak Mince
- 150 ml Red Wine – Optional but nice
- 150 g Sun-dried tomatoes
- 2 tins Chopped tomatoes
- 500 g dried spaghetti
- Parmesan cheese
- Salt & Pepper to taste
Instructions
- Preheat the oven to 180ºC.
- Peel and finely chop the garlic and onions, and finely slice the rashers into small pieces.
- Heat the oil in a casserole pan on a medium heat, add the bacon, rosemary, garlic and onion and cook for 5 minutes.
- Add the mince, breaking it apart with whatever you choose to stir with, then cook for 2 to 3 minutes, or until starting to brown, then pour in the wine or water replacement. Leave to bubble and cook away.
- Finely chop or blitz the sun-dried tomatoes, then add to the pan with the two tins of tomatoes. Stir and break up any of the bigger pieces.
- Cover with a lid then place in the oven for 1 hour. After about 30 minutes remove the lid and give it a good stir. Leave off the lid.
- About 10 minutes before the time is up, cook the spaghetti in boiling salted water for 10 minutes.
- Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of Parmesan.
Notes
Based on this Jamie Oliver recipe – Spaghetti Bolognese