Best-ever spaghetti bolognese
10
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Celery
1 stick(s), finely chopped
Carrot(s)
1 medium, finely chopped
Shortcut bacon
4 slice(s), fat trimmed, finely chopped
Lean pork mince
175 g
Veal mince
175 g
Tomato paste
1 tbs
Fresh rosemary
3 tsp, finely chopped
Fresh bay leaf
2 whole
Tomato puree
400 g, (1 x 400g can)
Canned diced tomatoes
400 g, (1 x 400g can)
Dry pasta
250 g, spaghetti
Grated parmesan cheese
¼ cup(s)
Fresh basil
1 tbs, leaves
Instructions
1
Heat oil in a large saucepan over medium-high heat. Cook onion, celery, carrot and bacon, stirring, for 5 minutes or until vegetables have softened.
2
Add mince and cook, stirring to break up lumps, for 5–7 minutes or until browned. Add tomato paste, rosemary and bay leaves and cook, stirring for 1 minute. Add tomato puree, diced tomatoes and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, uncovered for 30 minutes or until sauce has thickened.
3
Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, until just tender. Drain.
4
Remove and discard bay leaves from bolognese. Serve pasta topped with sauce, parmesan cheese and fresh basil leaves.
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