A thick beef, bacon and tomato sauce simmered with red wine and oregano, served over any spaghetti you like, including wholewheat or legume pasta.
You will need large deep frying pan · sieve · large pot · wooden spoon · colander · grater
Heat 1 tbsp of the oil in a large, deep frying pan over medium-high heat. Add the mince, break it up with a wooden spoon and fry for 5 to 6 minutes until lightly browned, then tip into a sieve to drain off excess fat.
Return the pan to medium heat with the remaining 1 tbsp oil. Add the onion, bacon and garlic and cook, stirring, for 4 to 5 minutes until the onion softens and the bacon starts to colour.
Put the drained mince back in the pan and fry for another 3 minutes until well browned. Pour in the wine and let it bubble for 2 minutes to cook off the sharpness.
Stir in the chopped tomatoes, tomato paste, stock, bay leaf and oregano, and bring to the boil. Season with salt and pepper.
Lower the heat and simmer uncovered for 25 to 30 minutes, stirring now and then, until the sauce is thick and rich. Add a splash of water if it catches before then, and remove the bay leaf at the end.
About 15 minutes before the sauce is ready, cook the spaghetti in a large pot of well-salted boiling water according to the packet, since wholewheat and legume pastas often need a minute or two less or more. Drain, keeping back a mug of the cooking water.
Toss the spaghetti with a few spoonfuls of sauce and a splash of the pasta water to loosen. Divide between bowls, spoon over the rest of the bolognese and finish with the Parmesan and spring onions.
https://www.saffarazzi.com/food/recipes/weeknight-spaghetti-bolognese/