6 rashers bacon, sliced 1cm thick
2 sprigs of fresh rosemary, leaves picked and finely chopped
2 cloves of garlic, peeled and finely sliced
1 onion, peeled and finely chopped
500 g quality beef mince
200 ml red wine
1 x 280 g jar of sun-dried tomatoes
2 x 400 g tins of plum tomatoes (I use tins of chopped tomatoes – you’re squishing the plum tomatoes anyway)
500 g dried spaghetti (or other pasta – I’m not particularly keen on spaghetti personally)
extra virgin olive oil
Preheat your oven to 180ºC/350ºF/gas 4. Put a casserole pan on a medium heat, add a splash of olive oil then cook the bacon, rosemary, garlic and onion for about 5 minutes, stirring now and then, until soft. Add the mince and break apart any lumps with a wooden spoon. Let it cook for a couple of minutes until starting to brown then pour in the red wine.
Let that bubble away while you drain and blitz the sun-dried tomatoes in a food processor. Add them to the mince with the tinned tomatoes. Stir well and break the plum tomatoes apart a little. Cover with a lid then cook in the hot oven for 1 hour – at this point I let it simmer on the stove for about an hour. Remove the lid after 30 minutes, and if it looks a little dry, add a splash of water to help it along.
About 10 minutes before the time is up, cook the spaghetti according to packet instructions. Drain, reserving a mugful of cooking water, then return the spaghetti to the hot pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil. Mix it about to coat the spaghetti and to stop it becoming claggy, loosening with a splash of cooking water if needed. Divide the spaghetti between your plates or bowls, add a good spoonful of Bolognese to each one then shave over a little Parmesan before serving.
NUTRITION PER SERVING