Spaghetti Bolognese Recipe

I am not a good cook by any means. And certainly not an Italian maestro. But I can do a pretty awesome spag bol. The boyfriend is a big fan and I think the secret is fresh herbs. I'm also very haphazard with quantities and guesstimate everything. Scales are for sissies. Here's the recipe and I'll put it in a language that even Kevin can understand (maybe he'll even surprise me and make it on his own one day).

Word of warning, this takes about 2 hours in total to make so don't start making it at 7pm like I did where then both of you are almost passed out on the floor from hunger at 9pm. Luckily it makes A LOT of spag bol so be ready to carb it up for dinner and lunch the next day!

Ingredients

500g veil mix pork mince

1/2 cup of extra-virgin olive oil

1 large onion, finely chopped, diced into 5mm cubes

3 teaspoons of minced garlic

1 large carrot, diced into 5mm cubes

1 teaspoon black pepper

100g diced bacon

Pinch of sea salt

1 cup full-bodied red wine (I use just a cheap cab sav)

400g Bolognese tomato sauce (about 1/2 the usual sized bottle)

200g tinned diced Italian tomatoes (about 1/2 tin)

2 tablespoons of tomato paste

2 heaped teaspoons dried oregano

2 heaped teaspoons dried thyme

about 15 basil leaves (to cook and to serve)

400 gm spaghetti

Method

1. Add extra virgin olive oil on a medium to high heat pot.

2. Add the onion, garlic, carrot, celery, bacon and a little sea salt and cook for 15 minutes over medium heat, stirring occasionally, until it caramelized. Then add all the mince and cook for another 3 minutes.

3. Add the red wine and bring to boil.

4. Add tomato sauces and paste, thyme, oregano and 10 basil leaves (loosely shredded). Add seasalt and black pepper. Simmer for 30 minutes with the lids on and stir occasionally.

5. Take the lid off and cook for another 30 minutes, stirring occasionally.

6. Cook your pasta and drain it.

7. Prepare pasta and the bolognese sauce into a plate.

8. Sprinkle with Parmesan and scatter with 2-3 fresh basil leaves

P.S. Leftover tomato sauces can be frozen and defrosted for the next time.