2 to 3 mixed peppers, diced (red, green and yellow)
1 1/2 tablespoons tomato purée
1 1/2 tins chopped tomatoes
salt and pepper to taste
dried herbs (e.g. basil, marjoram, oregano)
ground chilli and garlic for extra flavour
1 tablespoon Worcestershire sauce
1 beef stock cube (or Knorr® stock pot)
1 chicken stock cube (or Knorr® stock pot)
1 bay leaf
3 rashers back bacon
1/2 packet spaghetti
grated Parmesan cheese
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Method Prep:25min › Cook:40min › Ready in:1hr5min
Start by frying your mince with the garlic, onion and chilli in the vegetable oil, then add the peppers, try to get the peppers not quite completely fried because they will finish cooking in the saucepan. The garlic should be a yellow brown colour (but not too dark) and the onions slightly browned when they are cooked, the chillies won't change much in colour unless they are overcooked.
Combine the tomato purée and chopped tomatoes in a large saucepan. Stir in the salt, pepper, and dried herbs to taste, (roughly a teaspoon, not heaped, of each herb) add some chilli and garlic from the grinder and about a tablespoon of Worcestershire sauce. Add your stock and stir until completely blended. Add bay leaf, and turn down the heat and cover.
Using the same frying pan as before (the remnants of the garlic will only add flavour to the bacon) fry your bacon to your personal taste (I like mine chewy, ever so slightly crisp) and salt and pepper both sides. Once cooked chop up into bits and add to your bolognese with the juice left in the pan. Stir, cover and allow to continue to simmer.
In a seperate saucepan, cook your spaghetti with a pinch of salt (to taste) and a small drop of olive oil. Bring to the boil then turn the heat down slightly. I use water from the kettle to cook the spaghetti because it cooks faster than waiting for the cold water to heat up. Cook until al dente, or according to the instructions on the packet.
Once your spaghetti is cooked, take off the heat and drain. Take your bolognese off the heat and serve with a sprinkling of grated Parmesan cheese. Enjoy!