Minced Beef	g
Spaghetti	g
Sun Dried Tomatoes	g
Chopped Tomatoes	jars
Garlic Clove
Yellow Onion
Sprigs of Fresh Rosemary
Bacon	slices
Parmesan Cheese
Olive Oil
Red Wine	ml

1. Preheat the oven to 180ºC.
2. Peel and chop onion and garlic then finely chop fresh rosemary and slice the bacon on small cubes.
3. Place the casserole dish over a medium heat and drizzle in olive oil to heat up, add the bacon, rosemary, garlic and onion and cook for few minutes until softened and golden.
4. Add the minced beef and stir until beef is broken apart in crumbs, then cook for few minutes until beef starting to brown, then pour in the wine. Cook until the liquid is almost gone.
5. Meanwhile drain sun-dried tomatoes and place them into a food processor and mix them until you get a paste.
6. Mix in the paste to the beef together with the tomatoes. Stir all together well.
7. Cover with a lid then place in the oven for 1 hour.
8. After 30 minutes stir well again– if it looks a little dry add a splash of water.
9. In the meantime, cook the spaghetti as per instructions on the package Mix spaghetti and Bolognese sauce all in one bowl or separately in each plate just make sure you grate a lot of Parmesan on top .

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