Spagetti Bolognese


  • 1 tblsn olive oil
  • 2 tspns dried oregano
  • 2 rashers of good quality smoked streaky bacon, finely diced
  • 2 medium onions, finely diced
  • 2 – 4 cloves garlic, finely diced
  • 2 carrots, finely diced
  • 2 sticks celery, finely diced
  • 1 medium red capsicum, finely diced
  • Stalks from small bunch of fresh basil, finely chopped
  • 500g good quality lean beef mince or pork mince or half of each
  • 2 x 400g tins of tomatoes, chopped
  • 100g tomato paste
  • 200ml water
  • 200ml red wine (or more water)
  • Salt and pepper
  • Leaves from small bunch of fresh basil, finely chopped
  • 100g fresh grated parmesan cheese 


  • Heat olive oil in large high side pan or heavy base pot. Gently cook the diced bacon and oregano until bacon is lightly golden.
  • Add the onion, garlic, carrots, celery, capsicum and basil stalks. Gently cook very slowly until onion is soft – stir very regularly to avoid burning.
  • Add the mince and break up with spoon – cook until brown (all red is gone). Add salt to taste.
  • Add tomatoes, tomato paste, water and red wine – bring to boil and simmer covered for 1 hour
  • Remove lid and simmer uncovered for a further 30 minutes
  • Stir in the parmesan and basil leaves – reserve some for both garnish
  • Add salt and pepper to taste 


  • Stir half the sauce into the pasta – place saucy pasta in large bowls and spoon the remaining sauce on top
  • Garnish with reserved fresh grated parmesan cheese and basil leaves on top 


  • Serves 4 – 6

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