cooklybookly
favorite
print
rate
PREP 45 minutes
TOTAL 2 hours 15 minutes
Serves
US | METRIC

INGREDIENTS

  • 400 g Spaghetti
  • 500 g God Quality Beef Mince (min 12% fat)
  • 3 Rashers of Streaky Bacon
  • 100 ml Olive Oil
  • 2 Medium Brown Onions
  • 4 Medium Carrots
  • ½ Packet of Cherry Tomatoes
  • 4 Cloves of Garlic
  • 550 ml Red Wine
  • 2 tbsps Beef Gravy Granuals
  • 500 ml Passatta
  • 1 tbsp Thyme
  • 1 tbsp Rosemary
  • 2 tbsps Oregano
  • 1 Bay Leaf
  • Salt and Pepper to taste
  • 1 tbsp Sugar
Oli's Bolomazing Bolognese

Oli's Bolomazing Bolognese

An absolute classic that tastes phenomenal...

  1. Preheat your oven to 180c
  2. Take your mince and bacon and place into a roasting dish. Season well with salt and pepper and a generous drizzle of olive oil then roast for 20-25 minutes until a nice crust on the mince and the bacon is brown and crisp
  3. While your mince is roasting, dice your onions and add them to a saucepan with olive oil and a pinch of sugar, then cook for 5 minutes stirring regularly on a medium high heat. Make sure the sugar is mixed evenly through the onions to evenly caramelise
  4. Dice the carrots and chop the garlic then add to the sauce pan incorporating all the ingredients. Cook for another 5 minutes stirring regularly.
  5. Throw in your cherry tomatoes, stir and cook for another 5 minutes stirring through often.
  6. Fineley chop up the cooked bacon and add it with the roasted mince (and all juices and fat) to the saucepan. Break up the mince with a wooden spoon whilst stirring it through the mix.
  7. Turn the heat up high and add the red wine, stir through and bring to the boil.
  8. Once boiled, add the gravy granuals and passatta and reduce the heat down to medium heat. (You may need to add a dash of water if not covering all the veg and mince)
  9. Add the herbs, bay leaf , a table spoon of sugar and season to taste with salt and pepper. Mix through well, then simmer on a medium low heat for a minimum of an hour and a half to reduce the sauce stirring occasionally
  10. Recheck your seasoning and also to see if you need a pinch more sugar.
  11. When the sauce is ready, cook the spaghetti off as per their recommendation. Drizzle it with olive oil, then add your sauce ensuring all is covered in the sauce
  12. Finish with grated Grana Padano or Parmesan
Oli's Bolomazing Bolognese

Oli's Bolomazing Bolognese

An absolute classic that tastes phenomenal...

PREP 45 minutes
TOTAL 2 hours 15 minutes
favorite
print
rate
SERVES
US | METRIC

INGREDIENTS

  • 400 g Spaghetti
  • 500 g God Quality Beef Mince (min 12% fat)
  • 3 Rashers of Streaky Bacon
  • 100 ml Olive Oil
  • 2 Medium Brown Onions
  • 4 Medium Carrots
  • ½ Packet of Cherry Tomatoes
  • 4 Cloves of Garlic
  • 550 ml Red Wine
  • 2 tbsps Beef Gravy Granuals
  • 500 ml Passatta
  • 1 tbsp Thyme
  • 1 tbsp Rosemary
  • 2 tbsps Oregano
  • 1 Bay Leaf
  • Salt and Pepper to taste
  • 1 tbsp Sugar
  1. Preheat your oven to 180c
  2. Take your mince and bacon and place into a roasting dish. Season well with salt and pepper and a generous drizzle of olive oil then roast for 20-25 minutes until a nice crust on the mince and the bacon is brown and crisp
  3. While your mince is roasting, dice your onions and add them to a saucepan with olive oil and a pinch of sugar, then cook for 5 minutes stirring regularly on a medium high heat. Make sure the sugar is mixed evenly through the onions to evenly caramelise
  4. Dice the carrots and chop the garlic then add to the sauce pan incorporating all the ingredients. Cook for another 5 minutes stirring regularly.
  5. Throw in your cherry tomatoes, stir and cook for another 5 minutes stirring through often.
  6. Fineley chop up the cooked bacon and add it with the roasted mince (and all juices and fat) to the saucepan. Break up the mince with a wooden spoon whilst stirring it through the mix.
  7. Turn the heat up high and add the red wine, stir through and bring to the boil.
  8. Once boiled, add the gravy granuals and passatta and reduce the heat down to medium heat. (You may need to add a dash of water if not covering all the veg and mince)
  9. Add the herbs, bay leaf , a table spoon of sugar and season to taste with salt and pepper. Mix through well, then simmer on a medium low heat for a minimum of an hour and a half to reduce the sauce stirring occasionally
  10. Recheck your seasoning and also to see if you need a pinch more sugar.
  11. When the sauce is ready, cook the spaghetti off as per their recommendation. Drizzle it with olive oil, then add your sauce ensuring all is covered in the sauce
  12. Finish with grated Grana Padano or Parmesan
Our social features are coming soon