Peel and finely chop the onion and garlic. Wash vegetables. Peel carrot. Cut vegetables into small cubes.
Chop the bacon into cubes as well. Remove seeds and sidewalls from chili and chop finely.
Heat the oil in a frying pan. Sauté garlic, mince, bacon, onion and vegetables. Add wine and canned tomatoes with their juice. Cover and simmer on low heat for 25 minutes. Season with salt and pepper.
Cook spaghetti al dente in salted water according to package directions.
Stir chili into the sugo. Blanch cherry tomatoes in boiling water for 10 seconds, cool and remove skin.
Wash and pluck fresh basil and coarsely chop the leaves.
Stir cherry tomatoes, butter and basil into the sauce, season again with salt and pepper and mix with the spaghetti.
Preparation Tip:
For a vegetarian version of Spaghetti Bolognese, omit the mince and replace it with more vegetables!
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