Spaghetti Bolognese (with Sunblest)

Ingredients:

For The Pasta & Meat:

• 4.4 kg Sunblest Spaghetti
• 165 ml oil, ⅔ cup approx. 1 tbsp
• 44 rashers streaky bacon, finely chopped
• 22 medium onions, finely chopped
• 22 peeled carrots, finely chopped
• 22 garlic cloves, finely chopped
• 22 sprigs rosemary leaves, finely chopped
• 5.5 kg beef mince

For The Bolognese Sauce:

• 22 tins plum tomatoes, 9 kg
• 11 packets basil leaves, ¾ finely chopped, rest whole for garnish
• 11 tbsp dried oregano, 75 g
• 22 tbsp tomato puree, 330 g
• 11 beef stock cubes
• 1kg cherry tomatoes, halved

Method

1. Cook bacon: Heat oil in a large tilt pan or deep pot. Fry bacon until golden brown and crisp.

2. Add vegetables and herbs: Reduce heat, add onions, carrots, garlic, and rosemary and cook until softened.

3. Brown mince: Increase heat, add beef mince and cook until browned all over.

4. Add tomatoes and seasoning: Add plum tomatoes, finely chopped basil, oregano, tomato puree, beef stock cubes, and halved cherry tomatoes. Stir well.

5. Simmer: Bring to a boil, reduce heat, cover, and simmer for 1–1¼ hours, stirring occasionally.

6. Cook pasta: Cook spaghetti in batches just before service. Drain well.

7. Serve: Serve by mixing spaghetti with sauce or plating sauce on top. Garnish with whole basil leaves.

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