Serves: 6, Calories: 489, Time: 1 hr 45 mins

Ingredients:

• 4 rashers bacon, lardons.  202
• 1 large onion, finely diced.  75
• 2 carrots (150g each), finely diced.  123
• 2 celery sticks, finely diced.  12
• 2 tsp garlic purée.  34
• 2 tsp rosemary
• 500g lean beef mince.  830
• 1kg passata.  230
• 2 tsp basil
• 1 tsp dried oregano
• 2 bay leaves
• 2 tbsp tomato purée.  20
• 1 Knorr beef stock pot.  60
• ½ tsp chilli purée.  10
• 250ml red wine.  197
• 40g parmesan, grated.  161
• 420g (60g per person) spaghetti.  1466

Method:

1. In sauté pan; Brown bacon. 10 mins.
2. Add onion, carrots, celery and rosemary. Stir and soften. 10 mins. Add garlic.
3. Brown mince. 5 mins.
4. Add passata, tomato purée, basil, oregano, bay leaves, stock pot, optional chilli purée and wine. Stir.
5. Simmer. Cover. Cook for 45 mins. Stir occasionally, until rich and thick.
6. Stir in parmesan. Season. Remove bay.
7. Meanwhile; In large saucepan; Cook spaghetti. Drain. Stir into bolognese. Serve.

Calories =

• 3420 / 6 = 570 (with mince)
• 3420 / 7 = 489 (with mince)
• 2590 / 6 = 432 (without mince)
• 2590 / 7 = 370 (without mince)

Alternatively: Omit mince from bolognese,  serve with meatballs.

Modified from Best Spaghetti Bolognese.