Hairy Bikers Spaghetti Bolognese Food

HAIRY BIKERS' SPAGHETTI BOLOGNESE

Steps:

• Place the mince in a large non-stick saucepan with the onion, celery, carrots and garlic.
• Dry-fry over a medium heat, stirring from time to time with a wooden spoon for 8-10 minutes, or until the beef is no longer pink and the vegetables are beginning to brown.
• Add the mushrooms and fry with the mince and vegetables for another 2-3 minutes.
• Sprinkle over the flour and stir well, then add the wine, tomatoes and tomato purée, along with 300ml/12fl oz cold water.
• Crumble the stock cube over the top then add the caster sugar and herbs.
• Season with a few twists of freshly ground black pepper, stir well and bring to a simmer.
• When the liquid is bubbling, reduce the heat and simmer very gently for 30-40 minutes, uncovered, stirring occasionally.
• Bring a large pan of salted water to the boil. As soon as the water is boiling, add the spaghetti and push it down with a wooden spoon to encourage the strands to separate. It's important to use lots of water so the spaghetti can move freely without sticking together. Cook for 10-12 minutes, or according to the packet instructions.
• While the spaghetti is cooking, increase the heat under the sauce and simmer for another 10 minutes or until the liquid is reduced and the sauce is rich and thick. Stir regularly and season to taste with salt and freshly ground black pepper.
• Drain the spaghetti in a colander and divide between warmed bowls.
• Spoon the Bolognese sauce on top, sprinkle with freshly grated Parmesan cheese and serve immediately.

THE BEST SPAGHETTI BOLOGNESE RECIPE

Steps:

• Put a large saucepan on a medium heat and add 1 tbsp olive oil.
• Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
• 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.
• Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
• Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
• 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.
• Add the 75g grated parmesan, check the seasoning and stir.
• When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
• Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.