Spaghetti Bolognese 

 

This version of the classic student dish includes bacon and red wine for a richer taste and black olives for a touch of Bologna ragu but they can be replaced with the more traditional diced carrot, garlic and celery. The longer you cook it, the better it will be. 

Cost per student: £2.30 (€2.60)

 

Preparation Time: 15 minutes.  Cooking time: 50 minutes

 

Ingredients (serves 2-3)

500g beef mince

100g bacon bits (3 rashers) 

1 glass of red wine

Pinch of salt and pepper

2 x 400g cans of tomato pulp

2 teaspoons of mixed herbs

Spaghetti – 150g per person

20 black olives, stoned

4 tablespoons of olive oil

 

Equipment

Large frying pan

Wooden spoon

Saucepan

Sharp knife

Chopping board

Sieve

 

1. Heat the olive oil in the frying pan on medium-high and add the bacon, stir for 5 minutes until it is crispy.

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2. Add the minced beef and stir until it has taken on the colour of a watervole (3-4 minutes). 

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3. Add the wine and allow to bubble for 5minutes.

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4. Pour the tomatoes into the mince, add salt, pepper and herbs. Heat until it bubbles and then turn down to very low and cook for 25 minutes. 

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5. Add black olives to the sauce at the same time you put on a pan of water to boil and add a pinch of salt. Add pasta when water boils. Stir occasionally to stop it sticking (cooking time on pasta packet, usually 8-9 minutes). 

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6. Drain pasta once it is cooked into a large sieve over the sink, saving 2 tablespoons of pasta water to add to the sauce. Add cooked pasta to the sauce, stir together for two minutes and serve.