This spaghetti bolognese recipe is one we have held close to our heart; a Kerrison Family recipe which is full of flavour and easy to adapt to make your own! With just a few simple choices, we have managed to make a classic favourite that bit healthier without losing any of the flavour.
Recipe Information
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Ingredients
- 750g 5% fat mince beef
- 250g chestnut mushrooms
- 300g spaghetti
- 500g Passata sauce
- 2 OXO cubes (beef stock)
- 300g unsmoked bacon medallions
Method
Step 1 – Clean, de-stem and dice the chestnut mushrooms and cook in a small frying pan of butter until they have reduced in size, there is no excess water and they have slightly browned. Place to one side for later…
Step 2 – Dice the bacon medallions and put to one side to cook alongside the mince meat later.
Step 3 – In a pan of lightly salted boiling water, cook the spaghetti according to the packets instructions (until al dente which should be approximately 11 minutes).
Step 4 – In a large frying pan, add a tsp of olive oil and heat. Add the beef mince and chop vigorously with a wooden spatula until the meat has browned. There should be no pink meat and no excess water in the pan.
Step 5 – Move the cooked beef mince to one side of the pan, add a splash of olive oil if needed and cook the diced bacon thoroughly, until slightly browned. Once the bacon is cooked, add the cooked mushrooms to the pan and mix them all together.
Step 6 – If using OXO cubes, dissolve the two in 380ml boiling water. Add the beef stock to the pan and stir well.
Step 7 – Stir in the 500g Passata sauce and allow the bolognese sauce to simmer for 5 – 10 minutes, stirring occasionally.
Step 8 – Once drained, add the cooked spaghetti to the sauce and stir well following the Italian saying ‘take the pasta to the sauce’. Served topped with Parmesan cheese.