Ultimate Beef and Bacon Spaghetti Bolognese
with Parmesan, Cheesy Garlic Bread and Balsamic Tomato Salad
Looking for a taste of everyday luxury? This Ultimate Beef and Bacon Spaghetti Bolognese is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3
Garlic Clove
60
British Smoked Bacon Lardons
240
British Beef Mince
1
Tomato Passata
1
Italian Style Herbs
22
Red Wine Jus Paste
(Contains Sulphites, Celery)
125
Baby Plum Tomatoes
12
Balsamic Vinegar
(Contains Sulphites)
1
Ciabatta
(Contains Cereals containing gluten May contain Cereals containing gluten)
40
Parmigiano Reggiano
(Contains Milk)
180
Spaghetti
(Contains Cereals containing gluten)
40
Pea Shoots
Not included in your delivery
1
Sugar for the Sauce
200
Water for the Sauce
1
Olive Oil for the Dressing
2
Olive Oil for the Garlic Bread
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
Once the bacon is golden, add the beef mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
Stir in half the garlic and cook for 1 min, then add the sugar and water for the sauce (see ingredients for both amounts), passata, Italian style herbs and red wine jus paste.
Stir together well, then bring the Bolognese to the boil and simmer until thickened, 15-20 mins. Add a splash of water if it gets too thick.
Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
Halve the baby plum tomatoes. Put the balsamic vinegar and olive oil for the dressing (see ingredients for amount) into a medium bowl, then season with salt and pepper. Add the tomatoes to the dressing, stir to combine, then set aside.
Halve the ciabatta and place on a baking tray, cut-side up.
Put the olive oil for the garlic bread (see ingredients for amount), remaining garlic and half the parmesan into a small bowl and mix together. Spread the cheesy mixture on top of the ciabatta, then set aside.
Add the spaghetti to the pan of boiling water and bring back to the boil. Cook until tender, 8 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, bake the ciabatta on the top shelf of your oven until the cheese is golden, 5-6 mins.
Once the Bolognese has thickened, taste and season with salt and pepper if needed.
When ready, add the cooked spaghetti to the Bolognese and toss to coat. Add a splash of water if it's a little thick.
When everything is ready, add the pea shoots to the bowl of tomatoes and toss together in the dressing. Cut the cheesy garlic bread into triangles.
Serve up your ultimate beef and bacon spaghetti bolognese in bowls with the salad and garlic bread as sides.
Sprinkle the remaining parmesan over the pasta to finish. Enjoy!
