Bolognese (simple, but great)

Olive oil, 2 tbs
Onion, 2, diced
Carrot, 3, peeled and diced
Celery, 2 sticks, topped and tailed and diced.
Pork and beef mince, 1KG
San Marzano tomatoes, 3 X 400g cans
Tomato paste, 3-5 tbs
Shiraz, 1 cup
Thyme leaves, dried, a pinch
Basil leaves, dried, a pinch
Salt and pepper to taste

Fry the onion and a pinch of salt in oil in a large dutch oven, over medium heat until beginning to sweat.

Add the celery and carrot and a little more salt and some pepper.

Turn the heat to medium-high and fry until the vegetables are soft and are beginning to caramelise.

Add the meat, break up with a wooden spoon, and fry until well browned.

Add the wine, stir, and simmer for 5-7 minutes, to allow the alcohol to evaporate and the liquid to reduce.

Add the tomatoes and tomato paste, along with the herbs.

Stir, cover and simmer for 2 hours.

Remove the lid and simmer for another 2 hours, in order to reduce to the desired consistency.

Serve with spaghetti, or your favourite pasta, and grated parmesan cheese.