About this recipe:This spag bol is what I grew up with, and it is still the best! You can make the sauce well in advance and keep it in the fridge for a few days. It also freezes very well. Try freezing in dinner-sized portions!
500g beef mince
4 rashers bacon, diced
1/2 pepper, diced
4 mushrooms, diced
1 onion, diced
1 carrot, grated
2-3 cloves garlic, crushed
1 (400g) tin chopped tomatoes
80g tomato puree
1 good pinch salt
1 good pinch pepper
1 teaspoon sugar
2-3 tablespoons dried Italian herbs
1 tablespoon Worcestershire sauce
1 celery stick, whole
grated Parmesan cheese to serve
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Method Prep:15min › Cook:2hr › Ready in:2hr15min
Brown mince and bacon; add vegetables and garlic and cook for 2-3 minutes.
Add tinned tomatoes, tomato puree and stir. Fill the empty tin from the tomatoes half full with water and add to the pan.
Add salt, pepper, sugar, herbs and Worcestershire and stir well. Add celery stick and place on high heat for 10 minutes, then simmer for 1 hour or until being served - the longer it simmers the better.
After about 1/2 hour of simmering, do a taste test and season if necessary.
About 10 minutes before dinner, boil spaghetti. Remove the whole celery stick and discard.
Place spaghetti onto plate and place Bolognese on top. Serve with Parmesan cheese and garlic bread as a side dish. Garnish with fresh basil leaves.