Crowd pleasing spaghetti bolognese
For me the secret to a great bolognese is time. The longer it cooks, the better it tastes. Each time I make it, I add something different, whatever I’ve got in the kitchen so it never tastes the same twice. In writing it down this time, I look forward to being able to enjoy the same taste twice, and sharing it with everyone else too.
Crowd pleasing spaghetti bolognese
For me the secret to a great bolognese is time. The longer it cooks, the better it tastes. Each time I make it, I add something different, whatever I’ve got in the kitchen so it never tastes the same twice. In writing it down this time, I look forward to being able to enjoy the same taste twice, and sharing it with everyone else too.
Open in Cookpad AppSteps
- 1
Fry the onions, garlic and carrot over a medium heat in a little olive oil. Season with salt and pepper. Cook until soft. Then add the smoked bacon and cook for another 3 minutes
- 2
Add the mince and cook until brown. Then add the wine and cook until most of the liquid has evaporated.
- 3
Add the chopped fresh tomatoes, marmite and sundried tomato paste and tomato puree (I also added chopped yellow courgettes but these are not essential) and cook for 5 minutes.
- 4
Finally add the tinned tomatoes (rinse each tin and add the water), 2 tbsp balsamic vinegar and the herbs and simmer, half covered on a very low heat for as long as you can. I left mine for 5 hours. Check and stir regularly, adding water to loosen the mixture.
- 5
Serve with pasta and Parmesan cheese and fresh basil if you’ve got them 🍝
Cooksnaps
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