Ultimate Beef and Bacon Spaghetti Bolognese
with Parmesan, Garlic Bread and Balsamic Rocket 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 unit(s)
Garlic Clove
60 grams
British Smoked Bacon Lardons
240 grams
British Beef Mince
1 carton(s)
Tomato Passata
1 sachet(s)
Mixed Herbs
22 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
180 grams
Spaghetti
(Contains Cereals containing gluten)
20 grams
Wild Rocket
20 grams
Parmigiano Reggiano
(Contains Milk)
Not included in your delivery
1 tsp
Sugar for the Sauce
200 milliliter(s)
Water for the Sauce
1 tbsp
Olive Oil for the Dressing
2 tbsp
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 bacon 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. It's 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 pantry for both amounts), passata, mixed herbs and red wine jus paste. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.
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.
Put the balsamic vinegar and olive oil for the dressing (see pantry for amount) into a medium bowl, then season with salt and pepper. Mix well, then set aside your dressing for later.
Halve the ciabatta and place on a baking tray, cut-side up.
In a small bowl, mix together the olive oil for the garlic bread (see pantry for amount) and remaining garlic. Spread the mixture over the top of each ciabatta half, 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 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's ready, add the rocket to the dressing and toss together.
Cut the 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 Parmigiano over the pasta to finish.
Enjoy!
