Spaghetti Bolognese

Step 1

Preheat the oven to 180ºC/350ºF/gas 4.

Step 2

Peel and finely chop the garlic and onions, pick and finely chop the rosemary, then finely slice the bacon.

Step 3

Heat a splash of oil in a casserole pan on a medium heat, add the bacon, rosemary, garlic and onion and cook for 5 minutes, or until softened, stirring occasionally.

Step 4

Add the minced beef, breaking it apart with the back of a spoon, then cook for 2 to 3 minutes, or until starting to brown, then pour in the wine. Leave to bubble and cook away.

Step 5

Meanwhile, drain and tip the sun-dried tomatoes into a food processor, blitz to a paste, then add to the pan with the tomatoes. Stir well, break the plum tomatoes apart a little.

Step 6

Cover with a lid then place in the oven for 1 hour, removing the lid and giving it a stir after 30 minutes – if it looks a little dry at this stage, add a splash of water to help it along.

Step 7

About 10 minutes before the time is up, cook the spaghetti in boiling salted water according to the packet instructions.

Step 8

Once the spaghetti is cooked, drain, reserving a mugful of cooking water, then return to the pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil.

Step 9

Toss to coat the spaghetti, loosening with a splash of cooking water, if needed.

Step 10

Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of Parmesan.