Serves 4

INGREDIENTS

500 g/1 lb spaghetti
1 teaspoon olive oil
pepper
50 g/2 oz Parmesan cheese, grated, to serve

Meat Sauce
4 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, crushed
4 streaky bacon rashers, rinded and chopped
1 carrot, diced
1celery stick, diced
500 g/1 lb lean minced beef
150 ml/1/4 pint red wine
125 ml/4 fl oz milk
grated nutmeg
400 g/13 oz can chopped tomatoes
1 tablespoon sugar
1 teaspoon chopped oregano
salt and pepper

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Spaghetti Bolognese

First make the meat sauce. Heat the oil in a saucepan or deep frying pan and saute the onion, garlic, bacon, carrot and celery until soft and

golden. Add the beef and cook, stirring occasionally, until browned. Add the red wine and bring to the boil. Reduce the heat slightly and cook

over a moderate heat until most of the wine has evaporated. Season with salt pepper.

Add the milk and a little grated nutmeg, and stir well. Continue cooking until the milk has been absorbed by the meat mixture. Add the

tomatoes, sugar and oregano. Reduce the heat to a gentle simmer and cook, uncovered for at least 1 hour, stirring occasionally, until the sauce is reduced and richly coloured.

Cook the spaghetti with the olive oil in a large pan of lightly salted boiling water until tender but firm to the bite. Drain well and season with

pepper. Pour the meat sauce over the spaghetti and serve the Parmesan separately.