- 6 Rashers (cured smoked turkey bacon)
- 2 Sprigs of Fresh Rosemary (leaves picked and finely chopped)
- 2 Cloves of Garlic (peeled and finely sliced)
- 1 Onion (peeled and finely chopped)
- 500 g Quality Beef Mince
- 1 Glass (280 g) of Sun-dried Tomatoes
- 2 Tins (800 g) of Plum Tomatoes
- 500 g Dried Spaghetti
- Emborg Grana Padano
- Extra Virgin Olive Oil
Spaghetti bolognese is a true Italian favorite. Try it by following the steps.
Preheat your oven to 180 °C.
Put a casserole pan on a medium heat, add a splash of olive oil and then cook the bacon, rosemary, garlic and onion for about 5 minutes, stirring now and then until soft.
Add the mince. Let it cook for a couple of minutes until starting to brown.
Drain and blend the sun-dried tomatoes in a food processor. Add them to the mince with the tinned tomatoes. Stir well and break the plum tomatoes apart a little.
Cover with a lid then cook in the hot oven for 1 hour. Remove the lid after 30 minutes, and if it looks a little dry, add a splash of water.
About 10 minutes before the time is up, cook the spaghetti according to packet instructions. Drain and then return the spaghetti to the hot pan with a few spoons of Bolognese, a good grating of Emborg Grana Padano and a drizzle of extra virgin olive oil. Mix it about to coat the spaghetti and to stop it becoming sticky, loosening with a splash of hot water if needed.
Divide the spaghetti between your plates or bowls, add a good spoonful of Bolognese to each one, and a little Grana Padano before serving.
Voilá - enjoy!