Mark Baker, amateur cook, blogger, writer and owner of ‘The Life of Mark’ kindly shares his recipe for a good old favourite, Spaghetti Bolognese:
When it comes to those colder winter nights, summer food just doesn’t cut it. Now, I am all for a good BBQ and a massive salad, but when it comes to good winter comfort food, there’s nothing I like better than a good old spaghetti bolognese.
My recipe will make you a lovely bolognese with a little warming kick and serves 6!
- 750g minced beef
- 200g diced bacon
- 1 large brown onion (diced)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 200g closed cup mushrooms (sliced)
- 2 tbsp olive oil
- 1 carrot (sliced)
- 3 garlic cloves (finely chopped)
- 2-3 sprigs of rosemary (finely chopped)
For the bolognese sauce
- 1 x 400g tin of chopped/plum tomatoes
- 1 handful of thyme
- 1 tbsp oregano
- 1 tsp hot paprika
- 1 tsp mild chilli powder
- 1 tbsp tomato puree
- 2 beef stock cubes (ground in no water)
- 125ml good red wine
- 5-6 vine-ripened cherry tomatoes halved
To season and serve
- 100g grated parmesan (plus extra to serve)
- 600g spaghetti
- Crusty bread
- parsley leaves
- Heat the olive oil in a large saucepan over a medium high heat.
- add the chopped bacon and fry for around 10 minutes, until crisp
- Reduce the heat and add the onions, carrot, peppers, mushrooms, garlic and rosemary to the pane add a little more oil if needed and fray for 10-12 minutes or until onions are beginning to crisp and the carrots are softening.
- Increase the heat to medium high and add the mince beef, cook for 5 minutes until the meat is browned all over.
- Add the tin of tomatoes and the red wine, cook for 3-4 minutes then add the thyme, oregano, paprike, chilli poweder and tomatoe puree. Stir in and simmer for 5-10 minutes.
- Add the stock cubes and halved tomatoes, boil and reduce to a medium low heat, simmer for 15 minutes.
- Whilst the bolognese is simmering, boil a saucepan of water and add salt. Place the spaghetti in a biol according to the pack instructions.
- Just prior to serving, stir in the 100g parmesan and drain the spaghetti.
- Serve with grated parmesan and some parsley leaves and crusty bread.