The best spaghetti bolognese recipe

Instructions

Put a large saucepan on a medium heat and add 1 tbsp olive oil. Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp. Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens. Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over. Add 2 tins plum tomatoes, the finely chopped leaves from 3⁄4 small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes. Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce. Add the 75g grated parmesan, check the seasoning and stir. When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions. Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.

• Olive oil Notes: 1 tbsp
• rashers smoked streaky bacon finely chopped Notes: 4
• medium onions finely chopped Notes: 2
• carrots trimmed and finely chopped Notes: 2
• celery sticks finely chopped Notes: 2
• garlic cloves finely chopped Notes: 2
• sprigs rosemary leaves picked and finely chopped Notes: 2-3
• 500g beef mince
• x 400g tins plum tomatoes Notes: 2
• small pack basil leaves picked Notes: 3⁄4 finely chopped and the rest left whole for garnish
• dried oregano Notes: 1 tsp
• fresh bay leaves Notes: 2
• tomato purée Notes: 2 tbsp
• beef stock Notes: 1
• red chilli deseeded and finely chopped Notes: 1, optional

  Optional
• 125ml red wine
• cherry tomatoes sliced in half Notes: 6
• 75g parmesan grated Notes: plus extra to serve
• 400g spaghetti
• crusty bread to serve Notes: optional

  Optional