A handful of fresh basil leaves, chopped finely, and a few leaves set aside for garnishing
2tspdried oregano
4bay leaves
4tbsptomato purée
1cupgood quality beef stock
2red chili's, deseeded and finely chopped
250mlred wine
150gparmesan, grated, plus extra to serve
800gspaghetti
Salt and black pepper
Instructions
Place a large saucepan on medium heat and add 2 tablespoons olive oil, then add finely chopped bacon rashers and stir-fry for 10 mins until golden and crisp.
Reduce the heat and add the onions, carrots, celery sticks, garlic, and rosemary, and stir-fry for 10 mins and stir continuously.
Now increase the heat to medium, add 500g beef mince, using a large spoon or fork, stir the meat around for about 5 minutes until the meat is completely browned all over, then add the rest of the ingredients; tomatoes, chopped basil, oregano, bay leaves, stir with a wooden spoon.
Bring to the boil, reduce to a gentle simmer and cover with a lid, cook for 1 hour 30 minutes or more, stirring occasionally until you have a rich, thick sauce.
Add the grated parmesan, season to taste, just before serving.
It is always a good idea to cook the spaghetti before you want to serve it, cook the spaghetti by following the instructions on the packet.
Drain the spaghetti, you can stir the spaghetti into the bolognese sauce or serve the sauce on top.
Season to taste, serve with more grated parmesan grated on top, tomato purée, beef stock, chili, and red wine.