• Beef or other minced meat - 450 g;
  • A slice of bacon;
  • Vegetable oil;
  • Tomato paste - 1 tbsp;
  • Canned tomatoes - 225 g;
  • Garlic;
  • Bow;
  • Basil;
  • Salt and ground pepper;
  • The basis of dishes of spaghetti – 450 g


  1. Chop onions in small cubes, the garlic, clean and skip through chesnokodavku.
  2. A crust of bacon to cut and chop it into small pieces.
  3. Heat vegetable oil in a deep frying pan. Prepared onions and garlic lightly fry in the heated oil. They need to purchase brown and become soft.
  4. Add in the fried bacon, then the ground beef. With a fork to loosen and distribute the mixture in the pan. Stir fry the beef on all sides. He should acquire a brownish tint.
  5. Add the canned tomatoes, then tomato paste and a pinch of Basil. Pepper and salt to add to taste. Mix well, cover the pan with a lid. Fry on low heat for 20 minutes.
  6. Next, you boil the spaghetti. They should be thick, but quite soft and crumbly. To do this in a large pot to heat water, salt it and pour a spoon of vegetable oil, which will prevent the bonding of spaghetti.
  7. When the water boils, immerse the spaghetti. It is important that spaghetti left long. In the pan they need to be lowered gradually, gently pushing: dipped in boiling water, the ends will be softened, so spaghetti will be entirely in the pan. To boil spaghetti you need no more than 10 minutes - enough so that they become soft. Pour spaghetti in a colander and wait for them to drain all excess liquid.
  8. Put spaghetti on warm platter, pour the sauce and stir.

To serve spaghetti Bolognese is possible with grated cheese and lettuce, which will add to the dish freshness.