Spaghetti Bolognese

Name: Spaghetti Bolognese
Yield: Serves 4-6
Cuisine: Italian
Ingredients: 3 tablespoons tomato paste (concentrated purée); 200 g (7 oz) unsmoked bacon lardons or chopped unsmoked streaky bacon; 2 carrots, very finely diced; 2 celery stalks, very finely diced; 1 × 400-g (14-oz) tin chopped tomatoes or plum tomatoes; 2 teaspoons dried mixed herbs; 1 rosemary sprig (optional); 1 large onion, very finely diced; 2 tablespoons olive oil; 250 ml (9 fl oz) beef stock, made from 1 stock cube or pot; 125 ml (4½ fl oz) white wine; 400-500 g (14 oz-1 lb 2 oz) minced (ground) beef; 25 g (¾ oz) Parmesan cheese, grated (shredded); 75-100 g (2½-3½ oz) dried spaghetti per person; 2 bay leaves; 4 garlic cloves, finely grated (shredded) or crushed

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Tinned Tomatoes Cookbook

By Samuel Goldsmith

Published 2024

About

Spag bol, comfort food of dreams. I’m not going to get into the correct way to make a Bolognese sauce as I’ve watched enough of Stanley Tucci’s travels around Italy to know it depends whereabouts in Italy you’re standing. I make a classic soffritto and go from there. For the ultimate evening meal, serve some garlic bread alongside and enjoy a glass of wine, if there’s one left in the bottle.

Ingredients

Europe
Italy
Sauce
Mediterranean

Ingredients

Method