Introduction
Spaghetti bolognese is a classical italian dish. It's very easy to make.It's also a perfect disch for children--Don't worry about the red wine.There's not a lot of it in it and it will cook away.
Ingredients olive oil 6 rashers higher-welfare dry-cured smoked streaky bacon, sliced 1cm thick 2 sprigs of fresh rosemary, leaves picked and finely chopped 2 cloves of garlic, peeled and finely sliced 1 onion, peeled and finely chopped 500 g quality British beef mince 200 ml red wine 1 x 280 g jar of sun-dried tomatoes 2 x 400 g tins of plum tomatoes 500 g dried spaghetti Parmesan cheese extra virgin olive oil
Method: Preheat your oven to 180ºC.Put a casserole pan on a medium heat, add a splash of olive oil then cook the bacon, rosemary, garlic and onion for about 5 minutes, stirring now and then, until soft. Add the mince and break apart any lumps with a wooden spoon. Let it cook for a couple of minutes until starting to brown then pour in the red wine. Let that bubble away while you drain and blitz the sun-dried tomatoes in a food processor. Add them to the mince with the tinned tomatoes. Stir well and break the plum tomatoes apart a little. Cover with a lid then cook in the hot oven for 1 hour. Remove the lid after 30 minutes, and if it looks a little dry, add a splash of water to help it along. About 10 minutes before the time is up, cook the spaghetti according to packet instructions. Drain, reserving a mugful of cooking water, then return the spaghetti to the hot pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil. Mix it about to coat the spaghetti and to stop it becoming claggy, loosening with a splash of cooking water if needed. Divide the spaghetti between your plates or bowls, add a good spoonful of Bolognese to each one then shave over a little Parmesan before serving. Nutritional Information Amount per serving: Caloies-556 Carbs 39g Sugar 14.8g Fat 27.5g Saturates 9.5g Protein 29.7g
BY JAMIE OLIVER
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