The Ultimate Spag Bolly

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Step 1.

Chop up your bacon into bite-size pieces. Add to a wide frying pan and fry until crispy.

Step 2.

Once crispy, add finely chopped onions, finely chopped garlic cloves, finely chopped celery sticks and finely chopped carrots. Fry until soft.

Step 3.

Add your beef mince. Break it up with a spoon and fry until brown.

Step 4.

Pour in whole milk and red wine. Reduce down for a minute on a high heat. Add your tinned tomatoes.

Step 5.

Season well with pepper, add bay leaves, bring to the boil, and reduce to a low simmer and cover for 90 minutes.

Step 6.

Check it every 20 minutes or so. If it is catching on the pan, just add a splash of water.

Step 7.

After 90 minutes, remove the lid. Season well with salt. Remove from the heat and leave to chill with the lid on for 15 minutes.

Step 8.

In this time, get your pasta on.

Step 9.

Toss your pasta through the bolognese and serve it up. Grate lots of Parmesan over the top and tuck in! Enjoy!

Leave the sauce bubbling away for at least 90 minutes. Go for 3 hours at a very very low heat if you have time.

3 Bay Leaves
400ml Milk
750g Beef Mince
800g Tinned Tomatoes
2 Cloves of Garlic
3 Celery Sticks
2 Carrots
2 Onions
450g Spaghetti
187ml Red Wine
300g Smoked Bacon
Parmesan (To Serve)