Spaghetti Bolognese (meat sauce)


  • 3 slices of bacon chopped into very small pieces
  • 2 pounds ground beef
  • 3 tablespoons extra virgin olive oil
  • 2 onions, finely chopped
  • 2 sticks celery, finely chopped
  • 2 carrots, finely chopped
  • 5 cloves garlic, finely chopped
  • 1 handful of fresh flat leaf Italian parsley chopped
  • 1 green hot chili, finely chopped
  • 1 bay leaf
  • 1 tablespoon dried oregano
  • 1 1/2 cups red wine
  • 1 cup broth (any will do)
  • 5 cups of tomato sauce or tomato Passata
  • 1 small 6oz can tomato paste
  • 2 teaspoons salt
  • 1 teaspoon pepper

Preparation Method:

  • In a large pan brown the beef then strain through a colander to drain off the fat and wipe the pan clean
  • Heat up the olive oil and fry the bacon until crispy then add the onions and sauté until golden and soft.
  • Add the celery, carrots, garlic, fresh parsley, oregano and green chili, bay leaf and cook over a medium heat until vegetables are soft and a little brown.
  • Add browned meat back into the saucepan with the vegetables and mix well.
  • Turn up the heat and then add the red wine and cook for a few minutes until alcohol has evaporated.
  • Add tomatoes, tomato paste, chicken broth, salt and pepper to taste. Bring to a boil then reduce heat to a simmer.
  • Cover and cook over a low heat for at least 3 hours (the longer the better). Or transfer to a crockpot and cook overnight or all day on a low heat.

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