Spaghetti Bolognese- Leonie Kynoch

Spaghetti Bolognese

1 onion, finely diced

3 Cloves of garlic, crushed

1 large celery stick, diced

1 zucchini, diced

1 carrot, finely diced

5 medium mushrooms, diced

½ green capsicum, diced

½ red capsicum, diced

50g of pancetta, diced

1kg of beef mince

1 cup of red wine

2 cups of beef stock

2 tablespoons of tomato paste

2 tins of diced tomato.

1 jar of tomato puree

1teaspoon of dried oregano

2 tablespoons of olive oil

Put Olive oil in a lager pot and heat.

Add the onion and cook until it starts to soften

Add celery, carrot, garlic, capsicum and pancetta cook until it also starts to soften

Add the mince and oregano, cook until it’s browned.

Add the mushrooms, zucchini and red wine, cook until most of the wine has evaporated

Add the tomato paste, tin tomato, and the beef stock, stir

Simmer for 3 hours or until it becomes the right consistency, occasionally giving it a stir.

I freeze the left over sauce for nights that I can’t be bothered cooking and it’s still as delicious!