Spaghetti Richmondaise

This recipe is delicious and easy to make, it freezes well and tastes even better after reheating.

It is called 'Spaghetti Richmondaise' and is loosely based on the traditional 'Spaghetti Bolognaise' with a child friendly twist. It is ideal for freezing and the quantities used here make about three to four family(2 adults, 2 children) meals depending on the appetite of the family.


  • 3/4 carrots
  • 3-6 sticks celery
  • 3 medium onions
  • 6 cloves garlic
  • 10 slices smoked bacon (back or streaky)
  • 1.5 kg minced lamb
  • 3 tins chopped tomatos
  • 1 tube of tomato puree
  • 2 glasses of red wine (optional - but it really does improve the taste)
  • 1 teaspoon dried mixed herbs
  • 1 teaspoon dried basil
  • 200g (approx) fresh oregano
  • 200g (approx) fresh basil

The quantities I use are fairly approximate, I sometimes increase the carrot & celery content if I feel the children would benefit from more vegetable


Put about two tablespoons of olive oil in a large pot Chop the celery and carrot then fry gently on a low flame/heat.

Chop the onion finely and add to the celery/carrot Now finely chop the garlic and add to the pan, continue frying gently until the onion has softened but do not let anything brown.

Meanwhile cut the strips of bacon into small pieces and wash the fresh basil and fresh oregano.

Remove the celery, carrot, onion garlic to a large mixing bowl, increase the heat to medium and fry the bacon pieces for a couple of minutes stirring as necessary to prevent sticking.

Remove the bacon into the mixing bowl with the vegetables.

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