SPAGHETTI BOLOGNESE



1 tbsp olive oil
2 rashers streaky bacon, chopped
1 large onion, chopped
2 garlic cloves, crushed
500g minced beef
150ml red wine
400g can chopped tomatoes
½ tsp dried oregano
400g spaghetti
4 small vines of cherry tomatoes
4 tbsp Parmesan cheese, grated
SERVES: 4
PREPARATION: 5 MINUTES
COOKING TIME: 20 MINUTES
Heat the oil in a frying pan and fry the bacon until golden. Add the onion and garlic and cook for 2-3 minutes, until the onion is softened.
Increase the heat, add the minced beef and cook to brown.
Pour in the wine and boil until it has reduced by half. Add the tomatoes and oregano and simmer for 20-22 minutes.
Meanwhile, cook the spaghetti according to the packet instructions.
Heat a griddle pan and cook the tomatoes for 3-4 minutes.
Drain the pasta and divide between 4 bowls. Spoon over the sauce, top with a vine of tomatoes and serve with grated Parmesan.

Peaches are our expert's favourite fruit, raw, soaked in red wine or in Vin Santo and honey