Bolognese with an Olive difference

Ingredients

  • 2 tbsp olive oil
  • 1 x Brown onion, finely chopped
  • 4 rashers smoked streaky bacon, finely chopped
  • 2 x Garlic cloves, finely chopped or crushed if preferred
  • 1 Celery stick, finely chopped
  • 1 x Carrot, chopped into small pieces
  • 450g minced beef
  • 2 tbsp tomato paste
  • 400g can chopped tomatoes
  • 150ml beef stock
  • 1 small glass of red wine
  • Chopped olives – I tend to buy a small pot and use them all, minus a few that may end up in my belly! 🙂
  • 1 handful fresh basil leaves
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • Salt/Pepper for seasoning
  • spaghetti/pasta, to serve

Method

  1. Heat a saucepan on a medium heat and add 1 tbsp olive oil.
  2. Add the bacon and fry for 10 mins until golden and crisp.
  3. Reduce the heat and add the onion, carrot, celery, garlic and then fry for 10 mins, stirring often, until the veg has softened.
  4. Increase the heat to medium-high, add the mince, season and cook until the meat is browned all over.
  5. Add the tinned tomatoes, chopped basil, olives, thyme, rosemary, oregano, bay leaves, tomato purée, stock cube and wine. Stir with a wooden spoon, before bringing to the boil. Once boiling, reduce to a gentle simmer and cover with a lid.
  6. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
  7. Check the seasoning, before getting ready to cook the spaghetti. Do this, when the Bolognese is nearly finished cooked as per the pack instructions.
  8. Plate up, with grated Parmesan  and crusty bread, if you like.

Enjoy

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Recipe Developer • Relaxed dreamer • Always thinking of food

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