Spaghetti Bolognese with Verjuice
1 packet of Mince Beef
1 packet of smokey Bacon
2 cans of plum tomatoes
1 Garlic Clove
2 celery sticks
Finley chop the onions and slice the bacon into strips. Place pan over heat and add a splash of olive oil. Once oil is heated through add in the chopped onions and bacon and stir. Leave onions until golden brown and bacon is cooked through. In the meantime chop garlic clove and mince into small pieces. Once onions are golden add in the garlic and mince. (The smaller sections of meat make it easier to brown off) Cook until meat is cooked through.
Next pour in the two cans of tomatoes, using the spoon slightly break up the large plum tomatoes into quarters. If there isn't enough juice in the pan, fill up one of the cans with water to half way and add into pan. Juices need to be just above the mince so that it can be reduced down. Add salt, pepper and a pinch of mixed herbs for favouring.
Clean, peel and chop the carrots in to small segments. Do the same with the celery. Add into mixture.
Place a lid over the top and reduce down the heat so that it is simmering. Slow cooking it allows the ingredients and juices to fuze together to create a fantastic flavour. Leave for roughly an hour.
Place Spaghetti into a large pan of boiling water. Add a pinch of salt for flavour. The pasta should take around 5 minuets to cook. Strain out water and place spaghetti onto plate. Spoon out Bolognese over the top and sprinkle grated parmesan for a final touch.