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Beef and Bacon Bolognese

4 servings
  • Preparation time: 30–35 minutes
  • Cooking time: 55 minutes hob

  • Ingredients
  • tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 1 carrot, peeled and diced
  • 1 celery stick, diced
  • 115 g (4 oz) smoked bacon rashers, chopped (about 4 rashers)
  • 1 garlic clove, peeled and crushed
  • 400 g tin chopped tomatoes (½ x 28 fl oz can diced tomatoes)
  • 150 ml (5 fl oz) beef stock (⅔ cup)
  • 150 ml (5 fl oz) red wine (⅔ cup)
  • 4 tbsp tomato purée/tomato paste
  • 1 bay leaf
  • 1 tbsp mixed herbs (basil, marjoram and oregano)
  • salt and freshly milled black pepper
  • 340 g (12 oz) lean mince beef/ground beef
  • 1 red bell pepper, de-seeded and chopped
  • 115 g (4 oz) mushrooms, rinsed and sliced (6 button mushrooms)

To serve

  • serve with fettuccine

Equipment

  • You will also need a large frying pan/skillet and a deep sided frying pan or sauté pan.


  • Method
  • Heat 1 tablespoon of oil in a frying pan/skillet over a medium heat. When hot, add the onion, carrot, celery, bacon and garlic. Stir to coat in the oil and then sauté for 5 minutes, stirring occasionally.

  • Now stir in the tomatoes, stock, wine, tomato purée/tomato paste, bay leaf, herbs and seasoning. Bring to the boil, then reduce the heat, cover and simmer gently for 20 minutes.

  • Meanwhile, heat the remaining oil in a deep frying pan or sauté pan, over a medium heat and, when hot, add the beef and red pepper. Fry for about 5 minutes to brown the meat.

  • Add the mushrooms and cook for a further 3 minutes.

  • Then stir in the sauce, bring everything to the boil, cover and simmer for 30 minutes.

  • Serve with fettuccini.
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