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Summer Spaghetti Bolognese

Fresh tomatoes make this pasta sauce irresistible.

Serves 4
Ready in 45 mins
Prep time 20 mins
Cooking time 25 mins
437 calories per serving


> 16 oz grape tomatoes
> 1 clove garlic
> 3 slices bacon
> 2 large carrots
> 4 stalks celery
> 1 red onion, diced
> 1 tsp fresh thyme leaves
> 1/4 cup chicken stock or white wine
> 8 oz spaghetti
> 1/2 cup shredded Parmesan cheese, to serve


Halve the tomatoes. Place the garlic and half the tomatoes in a bowl. Using an immersion blender, purée until smooth; reserve.
Slice the bacon into thin strips. Heat a frying pan without oil or butter and fry bacon until crispy, about 5 min. Remove from pan and drain on paper towels. Do not clean frying pan.
Dice the carrots, celery and onion, and sauté in the remaining bacon fat with the thyme. Cook until slightly caramelized, about 6 min. Add the stock and cook for 1 min., until most of the liquid has evaporated. Add the tomato sauce and simmer for 1 min. Season with salt (in moderation) and pepper.
Meanwhile, cook the spaghetti according to package directions until al dente; drain. Toss pasta with the cooked sauce, 2/3 of the bacon and 2/3 of the remaining tomatoes. Garnish with the remaining bacon and tomatoes. Serve with shredded Parmesan cheese.

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