Spaghetti Bolognese

Ingredients

Ingredients:

500g minced beef

250g bacon, finely diced

3 x large clove garlic, finely chopped

5 x large Roma tomatoes, roughly chopped

400g can chopped tomatoes

1 x medium brown onion, finely diced

1 x medium carrot, finely diced

1 x green capsicum, finely diced

1 x medium zucchini, finely diced

1 x celery stalk, finely diced

1 cup sliced button mushrooms

1/2 cup chopped fresh herbs (I used parsley, basil, thyme, oregano)

Zest of 1 lemon

Juice of 1/2 lemon

1/4 cup red wine

2 Tbsp Worcestershire sauce

1 tsp sweet paprika

140g tomato paste

Salt to taste

Cracked black pepper to taste

500g dried tubular spaghetti (cooked)

Chopped parsley to serve

Grated Parmesan to serve

Directions

Prep ingredients. Celery, onion, carrot, capsicum and zucchini into one bowl. Tomato, mushroom and chopped herbs into another.
Throw mince, bacon and garlic into a large pot on high heat, fry until cooked through (chopping with an egg flip as you cook) and set aside.
Add hard veggies to pot and fry (stirring occasionally) for around 8 to 10 minutes until softening.
Now add soft stuff (tomatoes, mushrooms and herbs).
Add canned chopped tomatoes, tomato paste, Worcestershire sauce, lemon juice & zest, paprika, red wine, salt and pepper.
Return the meat to the pot.
Stir well- bring to a simmer. Now to lower the heat, cover mostly (to allow steam to escape) and allow to very gently simmer for as long as you can. I left mine for 2 hours.
Mine was thick and rich in flavour. If to watery, uncover- raise the heat and allow to thicken.
Serve on tubular spaghetti with a sprinkle of grated Parmesan, chopped parsley and a squeeze of lemon.
Gotta love a good Spag Bol!
Serve around 6 to 8.
Enjoy!

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