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
240 grams
British Beef Mince
60 grams
British Smoked Bacon Lardons
1 carton(s)
Tomato Passata
1 sachet(s)
Mixed Herbs
22 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
180 grams
Spaghetti
(Contains Cereals containing gluten)
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
20 grams
Wild Rocket
20 grams
Parmigiano Reggiano
(Contains Milk)
Not included in your delivery
1 tsp
Sugar
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 beef mince and bacon lardons. Cook until browned and golden, 6-8 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 passata, mixed herbs, red wine jus paste, sugar and water for the sauce (see pantry for both amounts). TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Stir to combine, bring to the boil, then lower the heat and simmer until thickened, 15-20 mins.
Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
When boiling, 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.
Meanwhile, in a medium bowl, combine the balsamic vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper, then set aside.
Halve the ciabatta and place on a baking tray, cut-side up.
In a small bowl, combine the olive oil for the garlic bread (see pantry for amount) and remaining garlic. Spread the garlic oil over each ciabatta half.
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. Add a splash of water if it's a little thick.
When ready, add the cooked spaghetti to the Bolognese and toss to coat.
When everything's ready, add the rocket to the dressing bowl and toss to coat. Cut the garlic bread into triangles.
Share your ultimate beef and bacon spaghetti Bolognese between bowls. Serve with the salad and garlic bread alongside.
Sprinkle the Parmigiano over the pasta to finish.
Enjoy!
