Spaghetti Bolognese

My sincerest apologies for the delay in the recipe posts! Yours truly just simply needed a well-deserved holiday break before I rejoin the working force again. Then again, good things are worth waiting for as I present you my self proclaimed renowned Bolognese recipe. A good bolognese is achieved through slow and patient stewing so turn down your fire and let it simmer away to awesomeness! By the way, since this recipe does take up a lot of time, my word of advice: Cook A LOT as they are good to keep for up to 3 months in the freezer. The next time you crave for a bolognese, all you need to do is to heat it up and serve!

Serves 4

500g                      minced beef
2 slice                    smoked bacon, diced
2 small                   carrot, chopped finely
2 sticks                  celery, chopped finely
1 large                    yellow onion, chopped finely
3 cloves                  garlic, minced
1/2 tablespoon        dried Italian herbs seasoning
3 tablespoons         olive oil
2 can                      chopped or crushed tomatoes (not tomato paste!)
1 cup                      water
                               salt and black pepper

To serve:

1 packet                  dried spaghetti
                                parmesan cheese


Heat a big stock pot and add in 3 tablespoons of olive oil. Add in the diced bacon and fry until the bacon are crispy and the oil released.

Add in the chopped onion, carrot, celery, 1/2 tablespoon of dried italian herb seasoning and lower heat to medium. Cook till the onions are translucent in colour and the other vegetables soften.

Stir in the minced beef and break them up with your spatula. When the beef is browned, pour in 2 cans of chopped or crushed tomatoes and 1 cup of water. Season with salt and pepper and bring to boil.

Lower the heat and simmer for 2 hours. Stir them occasionally and add in additional water if the sauce starts to dry out.

Serve with boiled spaghetti and a good shaving of parmesan cheese.

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