HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconUltimate Beef And Bacon Spaghetti Bolognese
Ultimate Beef and Bacon Spaghetti Bolognese

Ultimate Beef and Bacon Spaghetti Bolognese

with Parmesan, Cheesy Garlic Bread and Balsamic Tomato Salad

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This Ultimate Beef and Bacon Spaghetti Bolognese is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:CelerySulphitesCereals containing glutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

3 unit(s)

Garlic Clove

60 grams

Bacon Lardons

240 grams

Beef Mince

1 pack(s)

Tomato Passata

1 sachet

Italian Style Herbs

22 grams

Red Wine Jus Paste

(ContainsCelery, Sulphites)

125 grams

Baby Plum Tomatoes

1 sachet

Balsamic Vinegar


1 unit(s)


(ContainsCereals containing gluten)

40 grams

Parmigiano Reggiano


180 grams


(ContainsCereals containing gluten)

40 grams

Pea Shoots

Not included in your delivery

1 tsp

Sugar for the Sauce

200 milliliter(s)

Water for the Sauce

1 tbsp

Olive Oil for the Dressing

2 tbsp

Olive Oil for the Garlic Bread

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4412 kJ
Energy (kcal)1055 kcal
Fat45.4 g
of which saturates16.2 g
Carbohydrate102.7 g
of which sugars13.3 g
Protein57.7 g
Salt3.25 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C/200°C fan/gas mark 7. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.


Once the bacon is golden, add the beef mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
Stir in half the garlic and cook for 1 min, then add the sugar and water for the sauce (see ingredients for both amounts), passata, Italian style herbs and red wine jus paste.


Stir together well, then bring the Bolognese to the boil and simmer until thickened, 15-20 mins. Add a splash of water if it gets too thick.
Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
Halve the baby plum tomatoes. Put the balsamic vinegar and olive oil for the dressing (see ingredients for amount) into a medium bowl, then season with salt and pepper. Add the tomatoes to the dressing, stir to combine, then set aside.


Halve the ciabatta and place on a baking tray, cut-side up.
Put the olive oil for the garlic bread (see ingredients for amount), remaining garlic and half the parmesan into a small bowl and mix together. Spread the cheesy mixture on top of the ciabatta, then set aside.
Add the spaghetti to the pan of boiling water and bring back to the boil. Cook until tender, 8 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.


While the pasta cooks, bake the ciabatta on the top shelf of your oven until the cheese is golden, 5-6 mins.
Once the Bolognese has thickened, taste and season with salt and pepper if needed.
When ready, add the cooked spaghetti to the Bolognese and toss to coat. Add a splash of water if it's a little thick.


When everything is ready, add the pea shoots to the bowl of tomatoes and toss together in the dressing.
Cut the cheesy garlic bread into triangles.
Serve up your ultimate beef and bacon spaghetti Bolognese in bowls with the salad and garlic bread as sides.
Sprinkle the remaining parmesan over the pasta to finish. Enjoy!