FAMILY MEALS - SPAGHETTI BOLOGNESE

A firm family favourite, more than likely in the repertoire of most people, some will claim to have the family secret, others will be happy to use a branded jar. If you really take a step back and weigh up the pros and cons of say this recipe, how much longer does it actually take to make? what 10 minutes maybe 15 at most. I know of very little people who just empty a jar of sauce onto the beef mince, most will at least add a little extra garlic, perhaps chop an onion, slice a few mushrooms, so the extra time is really only spent at the chopping board! Although this version will push the cost of this meal up a little, the addition of a little red wine gives an added depth of flavour you, just will not find with the shop bought sauces!
The beauty of Spaghetti bolognese - especially for me, is the nostalgia of this hybrid of a dish, with no real version's existing anywhere, the closet being the Italian Ragu (recipe soon), you really could use my own personal recipe as a base to launch all manner of additions.
Serves 4

RECIPE;
100g pancetta (diced or cubed)
700g beef mince ( increase mince to 1000g for a six person serving)
1 400g can of good quality tomatoes
200ml of red wine
1 lge onion (finely chopped)
1 carrot (finely diced)
1 stick of celery (finely diced)
1 tsp red wine vinegar
1 tsp sweet paprika
3 tbsp of tomato puree
3 tbsp olive oil
2 cloves garlic ( crushed with a garlic press or minced with the back of a knife and a little salt.
Sea salt and freshly ground black pepper
optional mushrooms 6-8 quartered

METHOD;
Cook off the mince and drain excess fat. Using the same pan(wipe out if desired, i do not wipe out, as i like the flavour from the small amount of beef fat that remains in the pan) add 3 tbsp of olive oil, when at a medium heat, add the onion,carrot and celery, cook for 5 minutes or until softened, now add the diced pancetta. Cook for 2 minutes, add the mushrooms if using, once the mushrooms have softened add the mince and garlic. Give a good stir, then add the wine, when the wine has reduced to a sauce consistency add the canned tomatoes, tomato puree and paprika. Add the red wine vinegar and give a good stir before turning down the heat and allowing to simmer for 1 hour, stirring occasionally. Before serving allow enough time for a large pan of water to boil and cook your spaghetti according to your liking, allowing 80 - 100g per a person.

TO SERVE;
Fresh Basil leaves torn. If preferred roll into a cigar shape and finely slice to produce a chiffonade, a good pinch for a person.

Freshly grated Parmesan cheese.

NOTES;
Try to season at regular intervals, and do not be afraid of the salt, this is not processed food. If you desire a wetter sauce you can add 100 ml of hot water during cooking or some good quality beef stock. I prefer too use hot water if the sauce is too dry.