World Cuisine

Spaghetti Bolognese with Griddled Cherry Tomatoes

cook 30 mins
  • 1 tablespoon olive oil
  • 2 streaky bacon rashers, chopped
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 500 g (1 lb) minced beef
  • 150 ml (1/4 pint) red wine
  • 400 g (13 oz) can chopped tomatoes
  • 1/2 teaspoon dried oregano
  • 400 g (13 oz) spaghetti
  • 4 small vines of cherry tomatoes
  • 4 tablespoons grated Parmesan cheese, to serve
  • Heat the olive 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 in volume by half and then add the tomatoes and oregano. Simmer for 20–22 minutes.
  • Meanwhile, cook the spaghetti in a saucepan of boiling water according to the packet instructions, until ‘al dente’.
  • Heat a griddle pan and cook the vine cherry tomatoes for 3–4 minutes.
  • Drain the pasta and divide between 4 bowls. Spoon over the Bolognese sauce, top with a vine of cherry tomatoes and serve sprinkled with grated Parmesan.
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