What we in the UK know as spaghetti bolognese may not be authentic Italian ragù, but a survey showed Brits eat around 670 million portions of spag bol a year – and we have no problem with that, because it’s got plenty of good stuff in it – and it’s tasty. This version, put together by Michelin-starred chef Adam Gray, is stuffed with protein-rich beef and bacon to fuel your muscles and carb-heavy wholemeal pasta to top up your energy after a workout. If you want to increase the protein content even more, use this high-protein spaghetti bolognese recipe which swaps the beef for turkey.
Ingredients (serves 2)
- 500g lean minced beef
- 4 rashers of smoked streaky bacon, finely diced
- 2 400g cans of chopped tomatoes
- 10 cherry tomatoes, halved
- 2 onions, peeled and diced
- 2 carrots, peeled and finely diced
- 2 cloves of garlic, peeled and finely diced
- 2 sticks of celery, trimmed and finely diced
- 1 sprig of fresh rosemary
- 1 medium red chilli, seeded and finely diced
- 75g Lancashire cheese, grated
- 2tbsp tomato purée
- 2tsp Worcestershire sauce
- 1tbsp rapeseed oil
- 250g wholemeal spaghetti
To make
- Heat the oil in a large, heavy-bottomed saucepan over a medium heat and fry the bacon until golden brown
- Reduce the heat slightly and add the onions, carrots, celery and garlic. Strip the leaves from the rosemary sprig and add them as well. Stir and cook for six to eight minutes until softened
- Increase the heat slightly, add the beef and stir until browned.
- Stir in the canned tomatoes, tomato purée, cherry tomatoes and chilli and simmer for around 40 minutes, stirring occasionally.
- Cook the spaghetti in boiling water according to packaging instructions, then drain.
- Add the Worcestershire sauce to the bolognese and serve on the spaghetti, with Lancashire cheese sprinkled on top.
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