Spaghetti Bolognese, recipe

Spag Bog

Ingredients

2 tbsp olive oil
6 rashers of bacon, chopped
2 large onions, chopped
3 garlic cloves, crushed
1kg/2¼lb lean minced beef steak
3 x 400g cans chopped tomatoes
12 to 20 medium mushrooms, sliced
1 x large green pepper, chopped
2 x teaspoon of mixed dried Italian herbs (Basil Tyme & Origano) or chopped fresh!
800g-1kg/1¾-2¼lb dried spaghetti
lots of freshly grated parmesan cheese, to serve
Method

1. Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat along with the mice.
2. Fry the onions and garlic, frying until softened.
3. Increase the heat and add the minced beef. Fry it until it has browned, breaking down any chunks of meat with a wooden spoon.
4. Reduce the temperature and stir in the tomatoes, mushrooms, peppers, Italian herbs Cover with a lid and simmer the Bolognese sauce over a gentle heat for 1-1½ hours until it's rich and thickened, stirring occasionally. At the end of the cooking time, stir in some fresh basil and add any extra seasoning if necessary.
5. Remove from the heat to 'settle' while you cook the spaghetti in plenty of boiling salted water (for the time stated on the packet). Drain and divide between warmed plates. Scatter a little parmesan over the spaghetti before adding a good ladleful of the Bolognese sauce, finishing with a scattering of more cheese and a twist of black pepper.