Make this flavoursome version of a family favourite topped with melting mozzarella and fresh basil.
3 tbsp olive oil
2 garlic cloves, finely chopped
2 red onions, finely diced
100g/4oz button mushrooms, finely sliced
2 leeks, finely chopped
2 carrots, finely diced
250g/9oz lamb mince
250g/9oz beef mince
2 x 400g/14oz cans chopped tomatoes
2 tbsp tomato purée
½ bottle red wine
2 tbsp Worcestershire sauce
2 beef stock cubes, crumbled
2 tbsp dried mixed herbs
4 sprigs fresh rosemary, needles roughly chopped
salt and freshly ground black pepper
500g/1lb 2oz dried spaghetti
75g/3oz mozzarella, torn
4 tbsp freshly grated parmesan cheese
4 sprigs fresh basil
For the bolognese sauce, heat the olive oil in a large saucepan over a medium heat. Add the garlic, onions, mushrooms, leeks and carrots and fry for 8-10 minutes, until softened.
Stir in the lamb and beef mince, increase the heat slightly, and fry for 5-6 minutes, turning once, until the meat is browned and crumbly on both sides. Add the chopped tomatoes, tomato purée, wine, Worcestershire sauce, stock cubes, dried herbs and rosemary. Lightly season with salt and freshly ground black pepper and bring the mixture to the boil. Reduce the heat to low and simmer gently for about one hour, or until the sauce is thick and rich.
Meanwhile, for the garlic bread, preheat the oven to 200C/400F/Gas 6. Mix the butter, garlic and parsley together in a bowl. Cut diagonal incisions along the length of the loaf, about 3cm/1in apart, without cutting right through.
Take a large sheet of aluminium foil and place the loaf in the middle. Spread the garlic butter generously into the incisions in the bread, then wrap the loaf in the foil and bake for 10 minutes. (For a crusty top, open the foil and bake for a further 5 minutes.)
About 15 minutes before the bolognese sauce is ready to serve, bring a large pan of salted water to the boil. Add the spaghetti and cook according to packet instructions, then drain thoroughly and pile into serving bowls.
To serve, spoon the bolognese sauce on top of the spaghetti then scatter over the mozzarella and parmesan. Tear the fresh basil leaves over the top and serve.
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