Spaghetti Bolognese

Serves 6 people. Takes 90 minutes

After years of experimentation, Nik arrived at this, his favourite way of making spag bol. It's quite a soupy version, with a rich winey flavour

1 kilo good quality very lean minced beef, or 500g very lean minced beef and 500g very lean minced pork

1 large onion

1 clove garlic

250g chopped button mushrooms, or 6 finely chopped dried porcini or shittake mushrooms soaked in milk for 20 minutes

2-3 tablespoons of plain flour

1 1/2 tins of tomatoes

300mls good red wine

200mls beef stock

2 tablespoons tomato puree

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

• Gently fry onions and garlic in oil and butter for 10 minutes until melting
• Add mince 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 and the tomato puree, and stir well. Cook for 3 - 4 mins. Add wine and beef stock, cover wth a lid and simmer very gently 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 spaghetti, more chopped parsley, and Parmesan