Lakeybloke's (Infamous) Spaghetti Bolognaise Recipe

Lakeybloke's Spag Bol:

Serves 6-7 people (depending on how hungry they are!)

This is one of my favourite recipes and goes brilliantly with some crusty garlic bread:

Ingredients:

2 tbsp olive oil
1kg minced beef (lean or not - doesn't matter)
6 rashers of smoked streaky bacon
2 medium sized onions, peeled & finely chopped
2 cloves of Garlic, crushed
2 medium sized carrots, peeled & finely chopped
2 400g tins of plum tomatoes
2 tbsp tomato puree
3 handfuls of chopped mushrooms
3 sprigs of fresh Rosemary
2 bay leaves
1 tsp of dried Oregano
1 handful of freshly chopped Basil
80g grated parmesan cheese
1 beef stock cube
5 or 6 small tomatoes, quartered
1 or 2 medium chillies, chopped (with or without seeds)
400g dried spaghetti

Method:

1. In a large pan, fry the bacon in 1tbsp Olive oil on a medium heat until it's crisp or exactly how you like it. Add the chopped onions, carrots & crushed Garlic cloves with the rosemary leaves. Fry the contents for around 10 to 15 minutes until the carrots are of a soft consistency.

2. Move the veg to one side of the pan, add 1tbsp Olive oil (if necessary) and add the mince to the other side of the pan, increase the heat a bit and stir the mince and fry it until its cooked through and nicely browned.

3. Add the tinned tomatoes, chopped chilli, oregano, tomato puree, stock cube, mushrooms, bay-leaves and basil to the pan and give everything a nice stir, breaking up the tomatoes and stock cube as you go. Cut the tomatoes into quarters and thrown them into the mix.

4. Reduce the heat of the pan to a medium heat, put the lid on and leave it to simmer for an hour and 20 minutes.

5. Add the parmesan to the sauce & mix 15 minutes before you serve. Use these 15 minutes to boil the spaghetti in slightly salted water.

6. When the spaghetti is ready, drain and add it to the pan with the bolognaise sauce and
give it a big stir, ensuring all of the pasta is coated in the sauce.

7. Remove bay-leaves and serve!