Spag bol has got to be up there with a favourite recipe families like to eat, its usually a quick and easy go to recipe – however im going to turn this quick recipe into a beautifully slow cook Bolognese that will make you wanting more.
What you need
1 Large Onion, diced
1 large carrot, diced
1 Red Pepper, diced
2 Celery sticks, diced
1 packed of smoked bacon bits
3-5 cloves of garlic depends how much you love it and I love it
2tbsp of Tomato puree
1 x tins of chopped tomatos
300mm beef stock
400g Pork Mince
The reason I use pork mince over beef is its cheaper, less fatty and healthier, no other reason, so if you want to swap it out for beef then go for it.
To start, heat the oil in a pan and fry off the bacon to your liking, i like mine extra crispy so around 10 minutes on a medium heat will get it to where I like it – once cooked remove from the pan and leave the left over fat and juice in.
Put a large saucepan on a medium heat and add the diced veg, fry for 10 minutes making sure it doesn’t stick to the pan.
Once the veg is nice and soft add the bacon into the pan of veg with the garlic and give it a good mix around then add the tomato puree, after 2 minutes add the chopped tomatoes and 300mm of beef stock, bring to the boil then reduce the heat and simmer.
Remember those juices in the frying pan? add those to the pan too. then put the frying pan back on the heat and add the minced pork in pan and brown the meat off, once browned add to the sauce pan give it a good mix and simmer with a cocked lid for 1hour and 30 minutes. keep checking and mix every now and again if you think the mince is starting to become dry turn the heat off and let it rest for 10 minutes.
Once your sauce in done cook your spaghetti and serve with grated parmesan.