With our best ever spaghetti bolognese, we've perfected a true family favourite including tips on how to easily make it in a slow cooker.
- Serves: 6 persons
- olive oil
- 150g pancetta, diced
- 500g beef mince
- 6pork sausages, skinned (look for ones with high meat content)
- 2onions, chopped
- 4cloves garlic, crushed
- 2sticks celery, finely diced
- 2carrots, grated
- 2x 400g tins cherry tomatoes
- 2tbsp tomato purée
- 300ml chicken stock
- a small bunch basil, chopped
- 500g spaghetti
- grated to serve parmesan
Step 1Heat 3 tbsp olive oil in a large, wide pan with a lid.
Step 2Add the pancetta and cook until golden. Add the mince and cook until browned, breaking it up in the pan with a spatula or wooden spoon.
Step 3Add the sausage in pieces and keep cooking until it is opaque – try to break up the sausage into smaller pieces as it cooks so it’s a similar size to the mince.
Step 4Add the onions, garlic, celery and carrots and give everything a good stir. Cover and cook on a low heat until the veg softens, stirring now and then. This will take about 10 minutes.
Step 5Add the tomatoes, purée and stock, and bring to a simmer. Cover and cook for 1 hour. Add the basil and cook for another 5 minutes.
Step 6Cook the spaghetti, then drain and toss with the sauce. Spoon into warm bowls and serve with parmesan, if you like.