Here is to the arrival of milder days and cooler nights, plus a whole new range of seasonal produce to play around with. My smoky spaghetti bolognese reminds me of home, it’s simple flavours are always so comforting. I added smoky bacon to this addition, the results were ruddy marvellous and I just had to share this simple yet classic recipe with you.
With only a handful of ingredients to this one, I used organic mince and bacon this time, which I believe makes it extra special, loaded up with an extra dose of garlic to boost the immune system. Still a reasonable dish to make in bulk and freeze. Try it with zucchini noodles, over a baked potato or on green beans.
Perfectly wholesome Autumnal dish to satisfy the soul.
Makes 4-6 portions
4-5 Free-range rashers of smoky bacon (preferably nitrate), finely chopped
1 Red onion, finely diced
4 Garlic cloves, finely chopped
4 Carrots, roughly chopped
500g Organic grassfed beef mince (if in Sydney head here to get it, very reasonable)
1 Heaped tbsp tomato paste
1 Cup red wine
2 Tins diced tomatoes
1 Tin cold water
Sea salt & pepper
Handful of basil leaves to serve
- In a large pan. Over a medium heat, add bacon, let is slowly fry until slightly crispy.
- Add onion, carrots and garlic, let them sweat in the bacon as well as bacon fat for 3-5 minutes.
- Add beef mince and let it cook through until browned. Mix red wine with tomato paste in a cup before adding to browned mince.
- Add tin tomatoes and fill one tin back up with cold water and add to pan. Bring to the boil then turn down to simmer for 1h to 1h30. Stir occasionally and let the sauce thicken.
- Season with sea salt and pepper to taste and possibly a little honey if tomatoes are too tarte in sauce.
- Serve with a good sprinkling of parmesan and fresh basil