Each month throughout 2017 we will be asking one of our team members to recommend a favourite recipe. We are starting with Nicky’s family favourite ‘Classic Spaghetti Bolognese’
Ingredients (to serve 6)
2 cloves garlic
2 sprigs of fresh rosemary
6 rashers dry cured higher welfare smoked streaky bacon
500g LHO minced beef
200 ml red wine
1 x 280g jar of sun dried tomatoes
2x 400g tins of plum tomatoes
500g dried spaghetti
extra virgin olive oil
1. Preheat the oven to 180C/350F/gas4
2. Peel and finely chop the garlic, onions, pick and rosemary, then finely slice the bacon.
3. Heat a splash of oil in a casserole pan on a medium heat, add the bacon, rosemary, garlic and onion and cook for 5 minutes or until softened, stirring occasionally.
4. Add the mince beef, breaking it apart with the back of a spoon, then cook for 2 to 3 minutes, or until starting to brown, then pour in the wine. Leave to bubble and cook away.
5. Meanwhile, drain and tip the sun-dried tomatoes into a food processor, blitz to a paste, then add to the pan with the tomatoes.
Stir well, break the plum tomatoes apart a little.
6. Cover with a lid then place in the oven for 1 hour, removing the lid and giving it a stir after 30minutes – if it looks a little dry at this stage, add a splash of water to help it along.
7. About 10 minutes before the time is up, cook the spaghetti in boiling salted water according to the packet instructions.
8. Once the spaghetti is cooked, drain, reserving a mugful of cooking water, then return to the pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin oil.
9. Toss to coat the spaghetti, loosening with a splash of cooking water if needed.
10. Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of Parmesan.