Spaghetti Bolognese
Ragu is the true name for the bolognese sauce that is served with lasagna verdi rather than spaghetti in it’s home town of Bologna and traditionally includes chicken livers, bacon, carrot and celery. This recipe is fairly traditional for a British bolognese sauce but the addition of sun-dried tomatoes and a jar of marinated mushrooms give it a distinctive taste and a really rich flavour.
It’s an ideal recipe to make in advance if you’re cooking for a large number of people and tastes even better the day after it is prepared. Any leftovers freeze well and also make a great filling for an oven baked jacket potato, scattered with plenty of grated cheese.
Serves 6-8
2 tbsp olive oil or 2 tbsp sun dried tomato oil from the jar
6 rashers smoked streaky bacon, chopped
2 large onions, chopped
3 cloves garlic, crushed
2 large glasses red wine
2 tins chopped tomatoes
1 kg lean minced beef
2 bay leaves, fresh or dried
1 jar (290g) antipasti marinated mushrooms, drained
12 -14 sun-dried tomato halves, in oil
1 tsp dried oregano or small handful fresh leaves, chopped
1 tsp dried thyme or small handful fresh leaves chopped
drizzle balsamic vinegar
salt and freshly ground black pepper
good handful fresh basil leaves, torn into small pieces
800g-1kg dried spaghetti
lots of freshly grated parmesan cheese, to serve Read more
