I cooked...spaghetti bolognese!

This is another Jamie Oliver recipe, this one from Happy Days with the Naked Chef. Again, I've adapted it slightly, to make it budget friendly more than anything.

10 slices pancetta or bacon, sliced
optional - handful of chopped rosemary - if you have it then it's a nice addition
1 tbsp olive oil
1 onion, finely diced
2 cloves garlic, finely diced
1lb ground beef
1 wineglass red wine
1 tsp dried oregano
14oz/400g can of chopped tomatoes
8 sun-dried tomatoes in oil, finely chopped
salt and pepper
handful of fresh basil - if you don't have it I've left it out before and it's fine

Fry the pancetta and rosemary in the olive oil until lightly golden, then add the garlic and onion and continue frying until soft. Add the ground beef and brown.

Add the wine and reduce slightly, then add the oregano, chopped tomatoes and sun-dried tomatoes, and season to taste. Remember you have pancetta/bacon in this so you might not need any salt. Bring to a boil.

At this point the Jamie Oliver method calls for a parchment/greaseproof paper cover, and 90 minutes in a 350F/180C oven. I have also put it in the slow cooker, just for convenience. It's up to you. Either way, once it's done add the basil.

Now this is bolognese sauce so you should serve it with spaghetti and a lot of parmesan, but I've also served it with roasted baby potatoes, or just on it's own.

On the herbs - I've often just added a dried italian herb mix instead of the separate rosemary, oregano and basil. It's nicer to add the fresh herbs but they add up.