Ingredients

• 500g/1lb 2oz beef mince
• splash vegetable oil
• 100g/3½oz smoked streaky bacon
• diced
• 1 onion
• finely chopped
• 2 celery stalks
• trimmed
• thinly sliced
• 2 carrots
• finely diced
• 2 garlic cloves
• grated
• 1 bay leaf
• 3-4 tbsp red wine vinegar
• 1 tsp demerara sugar
• 1 tbsp dried oregano
• 400g tin chopped tomatoes
• 300ml/10½fl oz beef stock (made from beef stock cubes)
• 150g/5oz button mushrooms
• quartered
• salt and freshly ground black pepper
• 400g/14oz dried spaghetti
• grated Parmesan cheese
• to garnish (optional)

Directions

• Preheat the oven to 190C/180C Fan/Gas 5.
• Put the beef mince in a colander and rinse under the cold tap to separate it into smaller pieces. Drain well and pat dry with kitchen paper.
• Transfer the mince to a roasting tray and roast for 35-60 minutes
• or until completely crisp and golden-brown. This intensifies the flavour and helps it to absorb the sauce ingredients. Drain off the fat.
• Heat the oil in a large
• heavy-based casserole over a medium heat. Add the bacon and fry for 4-5 minutes
• stirring from time to time
• until the fat melts and the bacon starts to brown.
• Add the onion
• celery
• carrots
• garlic and bay leaf and cook for 4-5 minutes
• or until they begin to soften.
• Stir in the vinegar
• then the sugar and oregano. Add the cooked mince
• tomatoes
• stock and mushrooms. Stir well and bring to the boil
• then reduce the heat and simmer for 45-60 minutes
• stirring occasionally
• until thickened. Season
• to taste
• with salt and pepper
• then set aside.
• Meanwhile
• cook the spaghetti in a pan of boiling
• salted water
• stirring often with a fork
• until just tender (al dente). Drain immediately in a colander
• shaking it.
• To serve
• twirl the spaghetti onto 4 plates. Spoon over the Bolognese sauce and garnish with Parmesan
• if desired.