Classic spaghetti bolognese

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• Olive oil1 tbsp
• Smoked streaky baconFinely chopped4
• OnionsFinely chopped2
• CarrotsFinely chopped2
• Celery sticksFinely chopped2
• Garlic clovesFinely chopped2
• Rosemary sprigsLeaves picked, finely chopped2
• Beef mince500 g
• Plum tomatoes (canned)2
• BasilLeaves picked, finely chopped
• Dried oregano1 tsp
• Bay leaves2
• Tomato purée2 tbsp
• Beef stock cube1
• Red chilli (optional)Deseeded, finely chopped1
• Red wine125 ml
• Cherry tomatoesHalved6
• Parmesan (plus extra to serve)Grated75 g
• Spaghetti400 g
• Crusty bread (optional)To serve

1. 1

   Set a large saucepan over a medium heat and pour in 1 tbsp olive oil.

2. 2

   Fry 4 finely chopped streaky bacon rashers for 10 mins, until they turn golden and crisp.

3. 3

   Turn the heat down. Finely chop 2 celery sticks, 2 carrots, 2 onions, 2 garlic cloves plus the leaves of 2-3 rosemary sprigs, add them to the pan and fry for 10 mins, stirring often, until soft.

4. 4

   Turn the heat up to medium-high and stir in 500g beef mince. Cook for 3-4 mins, stirring, until all the meat is brown.

5. 5

   Pour in 125ml red wine, then add 2 tins of plum tomatoes and 6 halved cherry tomatoes. Add 2 tbsp tomato purée, crumble in 1 beef stock cube, and add 2 bay leaves and 1 tsp dried oregano. Finely chop ¾ of the small pack of basil leaves, and deseed and finely chop 1 red chilli if using; add both. Stir with a wooden spoon, crushing the plum tomatoes as you go.

6. 6

   Bring to the boil, then lower to a gentle simmer, cover with a lid and leave for 1 hr 15 mins, giving it a stir now and then, until the sauce is thick and rich.

7. 7

   Stir in 75g grated Parmesan and check the seasoning.

8. 8

   While the sauce finishes, boil 400g spaghetti according to the packet instructions.

9. 9

   Drain the spaghetti and either toss it through the sauce or spoon the sauce over the top. Top with extra grated Parmesan and the basil leaves you kept back, and offer crusty bread alongside if you like.