The only way to make spaghetti bolognaise

For some, spaghetti bolognaise is entry level Italian cooking...for others they slap it together in 1/2hr...in our house spaghetti bolognaise is a much desired, savoured nutritious treat. I have been making it this way for more than 10 years, I do hope you will give it a try.

Italian purests make it with sweet meats like veal and pork mince, I use our organic beef mince. But beyond this it depends on a few good basics....1 cup of good red wine...

Homemade tomato & vegetable sauce - make this ahead and keep in the fridge or freezer.

Real beef stock, also made ahead.

Time....

So here goes....once you have those basics above, chop 1 - 2 onions really finely and fry them gently in some olive oil. Add 4 cloves of garlic. Then add your beef mince and brown breaking it up into an even texture.

Add your cup of wine and then put the lid on the pot for about 5 mins.

Stir it up and add 1 liter of beef stock, 500ml of tomato sauce, 1 teapsoon of dried Italian herbs. If you have fresh basil and origanum add these later. Once the food has come to a simmer, turn the stove plate right down to low. Leave it for about 2 hours on low.

We make our own fresh pasta which would fit in now.

About 1/2 before serving add 1/2 packet of chopped bacon. We get real smoked free range bacon which adds a lovely smokey flavour to the food. This is when you will add your fresh herbs too and a teaspoon of salt and some black pepper. If you like a bit of decadence add 125ml of fresh cream now. Stir and leave on low until your pasta is ready.

Add a good ladle onto your fresh cooked pasta, top with freshly grated parmesan...and enjoy with the other 3 glasses of wine...hic...hic :-)

I was invited to enter Heidi's Cooking Challenge...why don't you?