This is a Jamie Oliver recipe and it is just the best bolognese EVER. It's so good I quite often just have it with cheese on top and no spaghetti at all, kids go mad for it too. I normally make double the recipe so I can stick some in the freezer.
serves 4
10 slices pancetta or smoked streaky bacon sliced
1 handful rosemary, leaves picked and roughly chopped
1 large white onion, finely chopped
3 cloves garlic finely chopped
455g lean minced beef
1 wineglass of red wine
1 tsp dried oregano
2 x 400g tinned tomatoes
1 small jar sun-dried tomatoes roughly chopped
455g spaghetti
1 handful fresh basil
lots of grated cheddar cheese
Preheat the oven to 180˚. In a large oven proof saucepan fry the pancetta and rosemary in a little olive oil until golden. Then add the onion and garlic and fry for a further 3 mins until soft, then add the minced beef.
Stir and continue frying until the beef is a bit brown all over. Then add the wine, reduce slightly and add the oregano, all the tomatoes, sundried tomatoes and plenty of seasoning. Bring to the boil then stick a lid on and put in the oven for an hour and a half, stirring every 30 mins.
Towards the end of cooking put a saucepan of salted water onto boil and cook the spaghetti until al dente. Just before serving add the basil to the sauce and serve over the spaghetti with a good handful of cheddar on top.
10 slices pancetta or smoked streaky bacon sliced
1 handful rosemary, leaves picked and roughly chopped
1 large white onion, finely chopped
3 cloves garlic finely chopped
455g lean minced beef
1 wineglass of red wine
1 tsp dried oregano
2 x 400g tinned tomatoes
1 small jar sun-dried tomatoes roughly chopped
455g spaghetti
1 handful fresh basil
lots of grated cheddar cheese
Preheat the oven to 180˚. In a large oven proof saucepan fry the pancetta and rosemary in a little olive oil until golden. Then add the onion and garlic and fry for a further 3 mins until soft, then add the minced beef.
Stir and continue frying until the beef is a bit brown all over. Then add the wine, reduce slightly and add the oregano, all the tomatoes, sundried tomatoes and plenty of seasoning. Bring to the boil then stick a lid on and put in the oven for an hour and a half, stirring every 30 mins.
Towards the end of cooking put a saucepan of salted water onto boil and cook the spaghetti until al dente. Just before serving add the basil to the sauce and serve over the spaghetti with a good handful of cheddar on top.