Spaghetti Bolognaise

Serves 6 people. Takes 90 minutes

There is, of course, no such thing as the perfect Spag Bol. However, after years of experimentation, Nik arrived at this, his favourite way of making it. It’s quite a soupy version, with a rich winey flavour.

1 kilo good quality minced beef, not too fatty

1 large onion, chopped

1 large carrot, finely chopped

1 small stick celery, finely chopped

250g chopped button mushrooms (6 finely chopped dried porcini or shittake mushrooms soaked in milk for 20 minutes are optional)

2-3 tablespoons of plain flour

1.5 tins of tomatoes

300ml good red wine

150ml beef stock

2 tbsps tomato puree

2 tbsps chopped curly leaf parsley (other herbs can be added)

• Gently fry the onions, carrot and celery in oil and butter for 10 minutes until melting
• Add the beef slowly, turning and stirring gently until cooked thoroughly, keeping the mixture dry
• Add mushrooms and cook till soft
• Mix in flour and cook through for a minute or so
• Add toms, seasoning, 3/4 of the parsley, puree, and stir well. Cook for 3-4 mins
• Add wine and beef stock and simmer gently with a lid for 60 minutes, checking every now and then to make sure it’s not catching
• The sauce should still be fairly liquid at the end of cooking
• Serve with pasta, more chopped parsley, and grated Parmesan