• Prep time- 25 mins.

• Cooking time- 1 hour 50 mins

• Total time 2 hours 15 mins.

• Servings- 6.

This is my favourite bolognese, from the BBC good food website. It does take a little longer than other bolognese recipes but I think its worth it. I'll often batch cook it for my lunch for the week. I tend to have it with rice as I prefer not to eat pasta everyday and will also sometimes bulk it up with a tin of chickpeas to make it last a bit longer (only add at the last 15 mins of cooking time).

Ingredients

• 1 tablespoon of olive oil

• 4 rashers of streaky bacon, finely chopped.

• 2 onions finely chopped.

• 2 sticks of celery finely chopped.

• 2 carrots finely chopped.

• 2 cloves of garlic peeled and chopped.

• Tablespoon of rosemary.

• 500 grams of mince beef

For Bolognese Sauce

• 2 tins of plum tomatoes.

• Small pack of finely chopped basil, but dry bail will also do.

• 1 teaspoon of dry oregano.

• 2 fresh bay leaves.

• 2 tablespoons of tomatoe puree.

• 1 beef stock serving.

• 125ml of red wine.

• 6 cherry tomatoes cut in halves.

Method

1. Put a large saucepan on a medium heat and add 1 tbsp olive oil.

2. Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.

3. Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.

4. Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.

5. Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato puree, 1 beef stock cube, 1 deseeded and finely chopped red chili (if using), 125ml red wine (optional) and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.

6. Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.