Ingredients (serves 2)
500g lean minced beef
4 rashers of smoked streaky bacon, finely diced
2 400g cans of chopped tomatoes
10 cherry tomatoes, halved
2 onions, peeled and diced
2 carrots, peeled and finely diced
2 cloves of garlic, peeled and finely diced
2 sticks of celery, trimmed and finely diced
1 sprig of fresh rosemary
1 medium red chilli, seeded and finely diced
75g Lancashire cheese, grated
2tbsp tomato purée
2tsp Worcestershire sauce
1tbsp rapeseed oil
250g wholemeal spaghetti
To make
- Heat the oil in a large, heavy-bottomed saucepan over a medium heat and fry the bacon until golden brown
- Reduce the heat slightly and add the onions, carrots, celery and garlic. Strip the leaves from the rosemary sprig and add them as well. Stir and cook for six to eight minutes until softened
- Increase the heat slightly, add the beef and stir until browned.
- Stir in the canned tomatoes, tomato purée, cherry tomatoes and chilli and simmer for around 40 minutes, stirring occasionally.
- Cook the spaghetti in boiling water according to packaging instructions, then drain.
- Add the Worcestershire sauce to the bolognese and serve on the spaghetti, with Lancashire cheese sprinkled on top.