Did you know that this week is Great British Beef Week? Find our more about it here! What better way to get involved than by cooking a family favourite - Spaghetti Bolognese! This recipe has been adapted from www.bbcgoodfood.com and uses our delicious Mince which can be found here along with all our other tasty cuts of beef!
- 500g Northmoor Meat Company Mince
- 400g Spaghetti
- 4 rashers smoked steaky bacon finely chopped
- 2 tins chopped tomatoes
- 6 cherry tomatoes
- 2 onions finely chopped
- 2 sticks of celery finely chopped
- 2 carrots finely chopped
- 2 cloves of garlic crushed
- 1 red chilli finely chopped (optional)
- 75g grated Parmesan
- 2 tbsp tomato Puree
- 1 beef stock cube
- 1 glass of red wine
- 2 - 3 sprigs of rosemary - just the leaves finely chopped
- Handful of basil
- 1 tsp dried oregano
- 2 bay leaves
- Olive Oil
- Salt and Black Pepper
Place a large, heavy-bottomed saucepan, on a medium heat. Add a good lug of olive oil and fry your bacon until golden and crisp, then reduce the heat slightly and add your onions, carrots, celery and garlic. Next add the chopped Rosemary leaves. Keep stirring and fry for around 8-10 minutes until the veg has softened.
Next, increase the heat slightly, add the mince and stir until the meat is browned all over.
Stir in the chopped tomatoes and add your remaining herbs, tomato puree, stock cube, chilli (if using) and wine. Slice your cherry tomatoes in half and throw them in aswell.
Give everything a stir and bring to a gentle simmer. Reduce the heat to low-medium, put the lid on and leave it bubble away for about an hour and 15 minutes until the flavours develop into a wonderfully rich tomatoey sauce. Stir occasionally to make sure it doesn't catch.
Just as the sauce is nearly ready, stir in the parmesan and season to taste. Meanwhile add salt to a pan of boiling water and cook the spaghetti according the the packet instructions. Once the spaghetti is ready, drain it in a colander and add it to the pan with the sauce. Give it all a good stir, coating the pasta in the lovely tomato sauce. Serve with a little grated parmesan and use the extra basil leaves to make a great little garnish. Delicious!