The best spaghetti bolognese recipe

⏱ 135 min · Serves 6

A slow-simmered bolognese built on a base of smoky bacon and finely chopped vegetables, enriched with red wine and parmesan. Give it the full hour and a quarter on the stove and you'll be rewarded with a deeply savoury, glossy sauce.

Ingredients

• 1 tbsp olive oil
• 4 rashers smoked streaky bacon finely chopped
• 2 medium onions finely chopped
• 2 carrots trimmed and finely chopped
• 2 celery sticks finely chopped
• 2 garlic cloves finely chopped
• 2-3 sprigs rosemary leaves picked and finely chopped
• 500g beef mince
• 2 x 400g tins plum tomatoes
• small pack basil leaves picked, ¾ finely chopped and the rest left whole for garnish
• 1 tsp dried oregano
• 2 fresh bay leaves
• 2 tbsp tomato purée
• 1 beef stock
• 1 red chilli deseeded and finely chopped (optional)
• 125ml red wine
• 6 cherry tomatoes sliced in half
• 75g parmesan grated, plus extra to serve
• 400g spaghetti
• crusty bread to serve (optional)

Method

1. Warm 1 tbsp olive oil in a large, heavy saucepan over medium heat. Tip in the 4 finely chopped rashers of smoked streaky bacon and fry for around 10 minutes, until crisp and golden.
2. Turn the heat down, then add the chopped onions, carrots, celery, garlic and picked rosemary leaves. Cook gently for 10 minutes, stirring regularly, until everything is soft and sweet.
3. Raise the heat to medium-high, crumble in the 500g beef mince and stir for 3-4 minutes until no pink remains.
4. Add both tins of plum tomatoes, the chopped basil, dried oregano, bay leaves, tomato purée, beef stock, chopped chilli if using, the red wine and the halved cherry tomatoes. Stir well with a wooden spoon, crushing the plum tomatoes against the side of the pan.
5. Bring up to the boil, then lower to a bare simmer, cover, and leave to cook for 1 hour 15 minutes, stirring now and then, until thick and rich.
6. Stir the 75g grated parmesan through the sauce and taste for salt and pepper.
7. In the last few minutes, boil the 400g spaghetti in well-salted water according to the packet timing.
8. Drain the pasta and either fold it into the sauce or pile the bolognese on top. Finish with extra parmesan and the reserved whole basil leaves, with crusty bread alongside if you like.