Delicious Spag bol

This recipe is an absolute gem to show off easy cooking skills to friends and family. So many flavours in this it's to die for. It takes a little time and care but once cooked, it is definitely worth it. You want to start making this around 4pm as it'll take around 2 hours to make

Updated at: Thu, 17 Aug 2023 02:52:35 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories981.4 kcal (49%)

Total Fat43.9 g (63%)

Carbs92.5 g (36%)

Sugars8.3 g (9%)

Protein47.4 g (95%)

Sodium1329.8 mg (66%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

1. Put a large saucepan on medium heat, wait for the pan to heat up and add the oil

Step 2

Add the bacon lardons and fry until golden brown and crispy, takes around 8-10 minutes. Key is to let the fat melt in the pan and the lardons to be crispy.

Step 3

Reduce the heat and add the finney chopped onion, carrot, garlic and rosemary. Then fry for another 10 minutes or until veg softens, stir regularly

Step 4

Increase the heat to medium-high and add the beef mince and cook, sitting for around 4-5 minutes until the meats browns

Step 5

Add the 2 tins of chopped tomatoes, finely chopped leaves of basil, 1 tsp of dried oregano, 2 bay leafs, 2 tbsp of tomato purée, beef stock cube and 125ml of red wine. Stir all the ingredients with a wooden spoon.

Step 6

Bring to the boil and reduce to a gentle simmer. Cook for around 1 ½ hours and stir occasionally until you have a rich thick sauce. Add the milk half way through, does the world a good.

Step 7

Add the parmigiano, check for seasoning and stir. Add a little pinch of salt if needed and add a tsp of ground black pepper

Step 8

When the bolognese is nearly finished, cook 400g of pasta following the pack instructions.

Step 9

Drain the pasta and either stir into the bolognese or serve the sauce on top. Serve with some more grated parmigiano, some extra virgin olive oil.