This is my take on the Italian classic. Bolognese was the first thing I ever successfully made in the kitchen without a recipe. Over the years it hasn’t changed much, however I do change it sometimes depending on whats in the fridge. Garlic, red wine, basil, oregano, bay leaves and mushrooms are some of the other ingredients that I sometimes use to change the flavor a little. The great thing about this recipe is that even if you do mess about with it a bit, it still turns out great! 

I love serving this with a big bowl of spaghetti and some thinly grated parmesan over the top. With all pasta dishes this goes great with some garlic bread and a mixed salad. Enjoy!

Ingredients:

• 500g organic beef
• 2 slices of bacon, diced
• 1 tin of tomatoes
• 1 small tin of tomato paste
• 1 onion, diced
• 1 celery stick, diced
• 2 carrots, diced
• 1 cup of beef stock
• 2-3 sprigs of rosemary
• 1 tbsp olive oil

Instruction:

1. In a large pan, add 1 tsbp of olive oil and gently fry the diced bacon. Once the bacon is golden add the onion, carrots, celery and the leaves from the rosemary. Cook for about 10 minutes to soften the vegetables.
2. Add the mince to the pan and slightly brown. Stir in the can of tomatoes, tomato paste and the beef stock. Let this continue to cook on a low heat for roughly 30 minutes to let it reduce down and become rich in flavor. Serve with some pasta and grated Parmesan.