NUTRITION: PER SERVING
FAT: 24.1G (9.2G SATURATED)
CARBOHYDRATES: 49.5G (5G SUGARS)
1 tbsp olive oil
1 onion, diced
150g smoked bacon lardons
500g beef mince, seasoned
400g tinned chopped tomatoes
150ml red wine
Lea & Perrin’s Worcestershire sauce
chopped parsley and parmesan to serve
Heat the olive oil in a pan over a medium heat, then the onion and bacon lardons for 5 minutes. Remove and set aside.
Add the mince and fry until browned. Return the onion and bacon, stir in the garlic and cook for 2 minutes.
Pour in the chopped tomatoes, red wine, water and a splash of Worcestershire sauce. Simmer for 20 minutes until sticky.
Meanwhile cook the spaghetti in salted boiling water for 10 minutes, then drain. Return to the pan and fold through the bolognese. Serve sprinkled with chopped fresh parsley and grated Parmesan.