Wednesday, October 12, 2011


Spaghetti Bolognese

  • 6 short-cut bacon rashers, excess fat trimmed
  • 375g dried spaghetti
  • 2 tsp olive oil
  • 400g lean beef mince
  • 1 x 575g jar bolognese pasta sauce
  • 1/3 cup loosely packed shredded fresh basil leaves
  • Shaved parmesan, to serve

  1. Heat a frying pan over medium-high heat. Add half the bacon and cook for 2 mins each side or until crisp. Transfer to a plate lined with a paper towel. Repeat with remaining bacon. Coarsely chop and set aside.
  2. Cook spaghetti following packet directions, until al dente. Drain well.
  3. Meanwhile, heat oil in the frying pan over high heat. Add mince and cook, uncovered, stirring with a wooden spoon, for 3-4 mins or until the mince changes colour. Pour in pasta sauce and simmer over medium heat, stirring occasionally, for 5 mins. Remove from heat.
  4. Stir in the basil and half the bacon. Divide pasta among bowls and spoon over sauce. Top with remaining bacon and parmesan.


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