- Olive oil
- 6 rashers, cured smoked turkey bacon, sliced 1 cm thick
- 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 Shredded Parmesan Cheese or Emborg Grana Padano
- Extra virgin olive oil
Preheat your oven to 180 °C. Put a casserole pan on a medium heat, add a splash of olive oil, 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, reserving a cup of cooking water, then return the spaghetti to the hot pan with a few spoons of Bolognese, a good grating of Parmesan/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 cooking water if needed. Divide the spaghetti between your plates or bowls, add a good spoonful of Bolognese to each one, and a little Parmesan before serving.