Spag Bol (low salt) by
1 tbsp olive oil
2 medium onions, finely chopped
2 carrots, trimmed and finely chopped
2 garlic cloves finely chopped
2-3 sprigs rosemary leaves picked and finely chopped
500g beef mince
For the bolognese sauce
2 x 400g tins plum tomatoes
small pack basil leaves picked, ¾ finely chopped and the rest left whole for garnish
1 tsp dried oregano
2 fresh bay leaves
2 tbsp tomato purée
1 beef stock cube
1 red chilli deseeded and finely chopped (optional)
6 cherry tomatoes sliced in hal
1/4 tsp chili flake ; paprika; sage ; basil
To season and serve
75g parmesan grated, plus extra to serve
crusty bread to serve (optional)
chili flake ; paprika; sage ; basil
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 ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 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.