Smoky Beef and Bacon Bolognese - Holy smokes. We've kicked this pasta up a notch, with serious barbecue flavour for a bold dinner that even sneaks a secret vegetable or two. | wandercooks.com
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Smoky Beef and Bacon Bolognese

Holy smokes. We've kicked this pasta up a notch, with serious barbecue flavour for a bold dinner that even sneaks a secret vegetable or two.
Course Dinner
Cuisine Creative
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Wandercooks

Ingredients

  • 750 g beef mince
  • 4 slices middle rasher bacon diced
  • 500 g pasta we used fettucine
  • 1 brown onion
  • 2 cloves garlic finely chopped
  • 60 ml red wine
  • 2 x 400 g cans diced tomatoes
  • 1 carrot grated
  • 1 zucchini grated
  • 3 tbsp tomato paste
  • 4 tbsp tomato sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp BBQ sauce
  • 20 drops liquid smoke
  • 2 tsp smoky paprika or more, to taste
  • Salt and pepper to taste
  • Oil for cooking

Instructions

  • Set a large saucepan of water over a high heat and bring to the boil.
  • Meanwhile heat the oil in a large frying pan over a medium high heat. Add the onions and garlic and stir fry until onions are translucent.
  • Add the minced beef and diced bacon and continue fry until browned.
  • Pour in red wine and cook until liquid evaporates. Reduce heat to a simmer.
  • Add the grated carrot and zucchini, diced tomatoes, tomato paste, Worcestershire sauce, and BBQ sauce. Stir through until well combined.
  • Gradually add the liquid smoke, smoky paprika, salt and pepper until you’re happy with the flavour. Continue to simmer on low.
  • Add the pasta into the pot of boiling water and cook according to packet directions.
  • When pasta is ready, place on serving dishes and top with the Smoky Beef and Bacon Bolognese sauce.

Notes

We cooked a big batch of this Bolognese because we were feeding 6 hungry people. If you’re cooking for a smaller number, we recommend freezing the rest for future lunch or dinnertime awesomeness.
Optional: Add your favourite fresh herbs for an extra depth of flavour. Basil, oregano or rosemary would work really well, but they’re not essential.