This spaghetti bolognese uses cherry tomatoes instead of chopped or diced tomatoes. The Italian tomatoes add a burst of sweetness to the sauce which makes it just a little bit different.
Spaghetti Bolognese with Cherry Tomatoes
- Preparation time: 35 minutes
- Cooking time: 1 hour 10 minutes hob
- 1½ tbsp olive oil
- 400 g (14 oz) minced/ground beef
- 115 g (4 oz) streaky bacon/side bacon (about 4 rashers)
- 1 onion, finely chopped
- 2 celery stalks, finely chopped
- 1 large carrot, finely chopped
- 1 garlic clove, crushed
- 2 tbsp tomato purée/paste
- 120 ml (4 fl oz) red wine (½ cup)
- 250 ml (8 fl oz) hot beef stock (1 cup)
- 2 x 400 g tins/cans cherry tomatoes
- 1 tbsp fresh oregano, chopped
- 1 bay leaf
- a little grated nutmeg
- 2 tbsp curly leaf parsley, chopped
- grated Parmesan
- You will also need a large sauté pan.
- Heat half a tablespoon of the oil in the pan and brown the beef, about 5 minutes. Remove with a slotted spoon and set to one side.
- Cut the bacon rashers into cubes and add to the pan. Once the fat starts to run and they begin to brown, remove from the pan using the slotted spoon and set aside with the beef. This will take about 3–4 minutes.
- Now, reduce the heat and add the remaining oil to the pan with the onion, celery, and carrot. Gently cook the vegetables for about 10 minutes until they soften, stirring frequently.
- Stir through the garlic and tomato purée/paste and cook for a further minute.
- Then return the beef and bacon to the pan. Stir in the red wine and increase the heat to medium. Let the wine bubble away until it has reduced by half.
- Next, stir in the beef stock and add half the oregano, nutmeg, bay leaf, and tomatoes. Bring to the boil, cover and reduce the heat to very low. Simmer very gently for 45 minutes.
- Just before serving, stir in the remaining oregano and half the parsley.
- Serve the spaghetti sauce over the pasta and scatter the top with the remaining parsley and some grated Parmesan.
Updated: April 15, 2018