Best Spaghetti Bolognese recipe for home kitchen cooking. Italian dishes are easy to make and is quite popular all over the world. Spaghetti is one such dish from the Italian cuisine that you can make very easily from your very own home. Spaghetti Bolognese is one such Spaghetti recipe out of the many that exist. It is very tasty and easy to make it can be a perfect dish that can add value to your dinner or lunch. Today we have presented to you a recipe that we have tried and tested ourselves. So feel free to try it out yourselves.
Things that you need to make Spaghetti Bolognese
- 1 tbsp olive oil
- 2 medium onions, finely chopped
- 2 carrots, trimmed and finely chopped
- 4 rashers smoked streaky bacon, finely chopped
- 2 celery sticks, finely chopped
- 2 garlic cloves, finely chopped
- 3 sprigs rosemary, leaves picked and finely chopped
- 500g beef mince
- 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)
- 125ml red wine
- 6 cherry tomatoes, sliced in half
- 75g parmesan, grated, plus extra to serve
- 400g spaghetti
- crusty bread, to serve (optional)
The technique to make your Best Spaghetti Bolognese Recipe
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.
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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. Add the 75g grated parmesan, check the seasoning and stir. When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions. Drain the spaghetti and stir into the bolognese sauce. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.
