A quick and easy version of the classic Italian dish. Tastes great, no matter how simple. A firm family favourite loved by one of our youngest customers and budding chef, Lucy.

Ingredients (Serves 4)

  • 2 tbsp olive oil
  • 250g beef mince from The Dorking Butchery
  • 250g pork mince from The Dorking Butchery
  • 100g diced bacon lardons from The Dorking Butchery
  • 1 onion, diced
  • 2 garlic cloves, finely chopped
  • 1 tsp dried mixed herbs
  • 1 large carrot, grated
  • 1 green pepper, finely chopped
  • 2 x 400g canned chopped tomatoes
  • 400ml beef or chicken stock (either fresh or made from a stock cube)
  • 400g dried spaghetti
  • Grated Parmesan, to sprinkle on top
  • Freshly ground salt and pepper
  • Small handful of fresh basil/parsley, finely chopped

Method

  1. Heat up a large saucepan over a medium heat, then add a tablespoon full of the olive oil.
  2. Once the oil is hot, add the beef mince with a small pinch of salt and pepper. Cook the mince until it’s dark brown all over and cooked through. Place the mince in a bowl on the side.
  3. Add the bacon lardons to the same pan and cook on a medium heat for a couple minutes, then add the finely chopped onions.  Fry for a further 6-7 minutes on a medium heat until the onions are translucent and soft. Place in the bowl with the mince.
  4. Add the chopped garlic, grated carrot, green pepper, cooked mince, onions, lardons and the meat juices into the saucepan. Finally, add the chopped tomatoes, and stir well.
  5. Pour in the beef stock, then simmer gently for approximately 45 minutes, until you have a nice thick sauce. Taste a little and add salt or pepper if required. Lastly, add the fresh herbs to the mix.
  6. When the bolognese is ready, cook the spaghetti according to the packet instructions. Drain the pasta, mix in with the bolognese and serve with grated parmesan on top – perfect!

 

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