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How to make Melanie's spaghetti bolognese with chorizo and bacon

Yield = 8
Prep time: 0:15
Cook time: 5:40
Total time: 5:55

Ingredients

  • 2 tablespoons extra virgin olive oil, plus extra to serve
  • 1kg beef mince
  • 1 chorizo sausage, finely chopped
  • 5 middle bacon rashers, trimmed, finely chopped
  • 4 garlic cloves, crushed
  • 1/2 long red chilli, finely chopped
  • 2 small brown onions, finely chopped
  • 200g button mushrooms, sliced
  • 1 carrot, grated
  • 2 celery stalks, finely chopped
  • 1/2 small zucchini, grated
  • 1 teaspoon dried oregano
  • 2 teaspoons mixed spice
  • 2 tablespoons brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 1 cup Massel beef stock
  • 3 x 400g cans cherry tomatoes in tomato juice
  • 750g packet spaghetti
  • 1 bunch fresh basil, leaves picked
  • 1 avocado, sliced, to serve
  • 1/2 cup grated parmesan, to serve

Method

  • Step 1 Heat 1 tablespoon oil in a large heavy-based saucepan over medium-high heat. Add mince. Cook, breaking up mince with a wooden spoon, for 8 to 10 minutes or until browned. Add chorizo and bacon. Cook, stirring, for 2 minutes or until browned. Transfer to a bowl and set aside.
  • Step 2 Heat remaining oil in pan. Add garlic, chilli and onion to pan. Cook, stirring, for 5 minutes or until onion has softened. Add mushroom, carrot, celery and zucchini. Cook, stirring, for 5 minutes or until starting to soften.
  • Step 3 Return mince mixture to pan. Add oregano, mixed spice, brown sugar, salt and pepper. Stir to combine. Add wine. Simmer for 5 minutes or until wine has reduced by half. Add tomato paste, stock and tomatoes. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 5 hours or until sauce thickens (see notes).
  • Step 4 Cook pasta in a large saucepan of boiling salted water following packet directions until just tender. Drain well.
  • Step 5 Roughly chop half the basil leaves and stir into sauce. Divide pasta among serving bowls. Top with bolognese sauce, avocado and parmesan. Serve topped with remaining basil leaves (see note).