Spaghetti Bolognese

Ingredients

• 1.5kg Regular Beef Mince.
• 2 x 400g Tin Tomatoes, whole, skinless (Val Verde).
• 4 Tablespoons Tomatoe Paste (Leggos).
• ½ Cup Fresh Sweet Basil Leave, roughly chopped.
• ½ Cup Fresh Oregano Leaves, roughly chopped.
• 1 Tablespoon White Sugar.
• 1 Tablespoon Salt.
• 1 Tablespoon Pepper.
• 6 – 8 Bay Leaves.
• 1 Large Brown Onion (or 2 small ones), peeled and finely diced.
• 1½ Tablespoons Mince Garlic.
• 2 – 3 Carrots, peeled, toped and tailed, and finely diced.
• 5 – 6 Button Mushrooms, finely diced.
• 2 Cups Water
• 2 Tablespoons Olive Oil
• Pasta

Method

1. Add oil into a large pot and fry off onion, mushrooms, garlic and carrot for 2 – 3 minutes.
2. Add mince and cook until its all starts to brown.
3. Add the tin tomatoes and crush them up with a wooden spoon, fill the empty tins up with water and pour into the pot.
4. Add tomato paste, basil, oregano, bay leaves, salt, pepper and sugar.
5. Bring to boil, then reduce to a low simmer.
6. Simmer for 2 – 3 hours stirring occasionally (if it starts to get a little dry, just add some more water).
7. May need to adjust the seasoning.
8. cook pasta in slightly salted water.
9. Serve a bowl of pasta with a spoon of sauce topped with grated mozzarella and parmesan cheese.
10. Divide the remaining sauce into portions and put in freezer (Will be good for up to 3 months).