Spaghetti Bolognese

Spaghetti Bolognese

Serves 6 Serves 6
Ready in 75 min. Ready in 75 min.


  • 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!