This is a great batch cook meal; as you can freeze portions for bolognese at a later date, jazz it up with some cheese for a pasta bake or use it in a lasagne.
Prepare all vegetables by cutting up finely (2 carrots, 3 sticks celery, 1 brown onion, 1 pack white mushrooms & 3 garlic cloves)
Add 50 ml olive oil to pot and brown off 500 g beef mince & 1 pack smoked streaky bacon (chopped) with 1 tbsp mixed herbs, 1 tsp salt & 1/2 tsp chilli flakes
Once browned, add in all the chopped vegetables & garlic - cook until softened
Add 3 tbsp tomato puree & 200 ml red wine and simmer until wine has reduced
Add 1 ham stock cube dissolved in 300 ml water, 330 ml tomato passata and 400 g chopped tomatoes - stir, place lid on the pot and simmer on low/medium for approx. 3 hours, stirring occasionally
Cook 500 gram spaghetti in boiling salted water until al dente
Serve either on top of spaghetti or through it … and may the Italian gods be kind on your soul if you choose the former
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