This is the best bolognese ever, according to me anyway.
Ingredients
- 1 onion diced medium
- 1 tbs garlic minced
- 4 short-cut bacon rashers diced
- 500 g beef mince
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 2 tbs no-added-salt tomato paste
- 1/4 cup tomato sauce
- 1 tbs sweet chilli sauce
- 420 g canned tomato soup
- 1 cup-a-soup sachet tomato
- 2 cups beef stock (liquid)
- 500 g spaghetti
- 1/4 cup parmesan cheese *to serve
Method
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Step 1In a large frying pan, heat oil. Add onion, garlic and bacon; cook, stirring, until onion is soft. Add mince; cook, stirring, until browned. Stir in cinnamon and oregano.
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Step 2Add tomato paste and sauces; cook for 1 minute. Add tomato soup (both tin and sachet), 1/2 cup of the stock. Simmer over a low heat, uncovered, for 30 minutes, stirring occasionally. Add more stock while cooking, 1/2 cup at a time, until you get the taste and consistency you like. You may not use all the stock.
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Step 3Meanwhile, bring a large pot of salted water to the boil. Add spaghetti and cook following packet directions. Drain; return to pan. Add the meat sauce to the pasta; toss well. Serve spaghetti topped with parmesan.
Equipment
- saucepan
- frying pan
Recipe Notes
The sauce needs to be made in a large frying pan also I usually end up using around 1 3/4 cups of stock. I always have spaghetti bolognese left over for around 2 or 3 days so I add the remaining stock to the mixture the next day. Cooking time may vary, sometimes it takes me a little longer, around an hour. If you want to up the veg factor, dice a medium carrot and a couple of stalks of celery and cook with the onion, garlic and bacon.
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