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Available for over a year

Spaghetti Bolognese Serves 4 3 tbsp olive oil 1 large onion finely chopped 2 garlic cloves 2 rashers smoked bacon, diced 500g (1lb) minced beef 90 g (3 oz) tomato puree 150ml (¼ pint) beef stock 150ml (¼ pint ) red wine 1 tablespoon chopped fresh basil Salt and black pepper 500g (1lb) spaghetti Grated Parmesan cheese to serve 1) Heat 2 tbsp of the olive oil in a saucepan. Add the onion, garlic and bacon and sauté until browned. Add the minced beef and stir for 5 mins until the meat is browned. Add the tomato puree, beef stock, red wine and basil. Season with salt and pepper. 2) Lower the heat to a simmer and cook for about 45 mins to 1 hour, stirring occasionally for steak mince. For normal mince, cook for longer to tenderise the mince, 2-3 hours even. 3) Meanwhile, cook the spaghetti in salted boiling water for 8 – 10 mins until al dente. Drain thoroughly. 4) Return the spaghetti to the pan and add the remaining oil and toss gently to coat. 5) Serve in warmed bowls, ladle the sauce on top and sprinkle with a little Parmesan cheese.