Adapted from: https://www.jamieoliver.com/recipes/beef/spaghetti-bolognese/
- 400 g spaghetti
- 500 g ground beef
- 140 g sliced bacon
- 1x onion
- 2x garlic cloves
- 800 g canned San Marzano tomatoes
- 2 msk tomato paste
- 1 msk concentrated veal stock
- 250 ml red wine
- 2 tsk oregano
- 10 g fresh rosemary, roughly equivalent to 8-10 sprigs (or 0.5 tsk thyme)
- 2x dried bay leaves
- 1 msk flour
- 1 tsk salt
- 1 krm black pepper
- 3 msk oliver oil (for frying)
- 60 g parmesan cheese
- Chop the onion
- Chop the tomatoes, leave excessive liquid in the can
- Cut the bacon into thin stripes
- Fry onion and pressed garlic until transparent in olive oil
- Fry beef and bacon until no raw parts are visible
- Add wine and boil for a minute
- Add tomatoes and tomato paste
- Mix the flour with 3 msk water, then add to meat and tomatoes
- Add remaining ingredients (veal stock, oregano, rosemary, salt, black pepper, and bay leaves)
- Boil at low temperature for 45 min without lid
- If a more liquid bolognese is preferred add tomato sauce from the cans and/or use lid
- Adjust salt and pepper if needed
- Boil the spaghetti
- Serve with parmesan on top