Spaghetti Bolognese has always been a classic favourite in our family. It is one of those timeless meals that never goes out of fashion, that is easy to make and (nearly) everybody loves it. So here is my version.

First of all the ingredients that you will need in order to make Mark’s Spaghetti Bolognese are:

• 454g (1lb) pack of lean minced beef
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 1 carrot, finely diced
• 2 stick of celery, finely diced
• 250g mushrooms. sliced
• 2 large tins of chopped tomatoes
• 1 tbsp. tomato puree
• Slug of red wine
• 1 tsp. dried mixed herbs
• Pinch sugar
• Salt and freshly milled pepper to taste

Now for the method. Follow these simple instructions in order to create your spag bol:

1. First of all place the mince in a large bowl and microwave on full power for 3 minutes. Then drain the fat off the mince, break it up with a wooden spoon and microwave for a further 3 minutes. Drain the fat and break up again.
2. Heat some oil (not virgin olive!) in a large pan (a wok is best) and then add the onion, garlic, celery and carrot and fry over a medium heat, moving around from time to time for around 5 minutes or until they have taken on some colour.
3. Add the mince beef and mushrooms and continue to fry, stirring now and then over a high heat for 2 – 3 minutes.
4. Add the tomatoes ad tomato puree and stir well. Pour in the wine and add the sugar and herbs.
5. Stir well and then bring to the boil. Once boiling turn the heat down to low and allow to simmer for around 80 – 90 minutes until it has reduced down into a thick consistency.
6. Seasons with salt and pepper to taste and serve with your favourite pasta.

To make it extra special you could add a few rashers of bacon in with the onions, carrots and celery and also fresh herbs are always better than dried. If using fresh herbs then you should add these at the last minutes before serving.

This is one of those dishes that freezes really well and therefore as the above recipe serves four you can always freeze the left overs if there is only two of you. Also kept for a few days in the fridge, like most stews it tastes better a few days after. The flavours really develop well.

Many friends and family always ask me what wine to put in a bolognese. Well I have the school of thought that says it doesn’t matter. The only rule with the wine, is if it isn’t good enough to drink, don’t cook with it. Still a reasonable £bottle will do fine!

Do enjoy the recipe it is delicious to come home from work to with a nice glass of red wine.

P.S. – always serve in a large bowl. It feels more authentic and it is easier to eat spaghetti out of!

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Cooking section of markdw.co.uk/hobbies