The Ultimate Spaghetti Bolognese

Dinner

28 Feb

Ingredients

3 tbsp Brock and Morten Garlic Rapeseed Oil
5 rashers of smoked bacon
4 shallots finely chopped
2 carrots, grated
2 sticks of celery, grated
1 tbsp Brock and Morten Balsamic Vinegar
2 sprigs rosemary
500g good quality minced beef
1 tin of tomatoes
2 tsps dried oregano
3 tbsp tomato puree
250ml beef stock
100ml red wine
500g spaghetti

Method

In a large pan, heat the Brock and Morten Garlic Rapeseed Oil. Add in the bacon and cook until crispy, but not burnt.
On a low heat, add the shallot, carrot, celery and rosemary and cook until the veg is soft. This may take around 15 minutes.
Once the veg has softened enough, increase the heat and add the beef mince to the pan. Keep moving the mixture so it doesn’t burn, but allows the beef to brown all over.
Add the mixture to a slowcooker along with the tin of tomatoes, oregano, tomato puree, beef stock and wine. Mix thoroughly and leave to cook on medium for around 2 hours.
When the ragu is ready it will be very soft and ready to serve with the spaghetti. Finish with parmesan and garlic bread.