Spaghetti bolognese

A family favourite - no matter how big or small or what the occasion. It is comfort food at it's best and I always make more to freeze or use to make Sloppy Joe's. Sloppy Joe's with Pita bread reminds me of my childhood for some reason!  I always add the pasta to the sauce before serving and serve straight from the pot. We all have our own way of cooking spag bol this is our favourite - heaven. 

Ingredients

600g spaghetti or tagliatelle

600g lean beef mince

400g pork mince

100g panchetta

50g butter

2 onions - chopped 

2 cloves of garlic crushed

1 carrot - chopped

2 sticks of celery - chopped

4 portabello mushrooms - tear into chunks

2 tins chopped tomatoes

200ml red wine - vin de table, finest Merlot not needed

200 ml beef stock - homemade if you have but a good stock cube is what I use

50g tomato puree

2 bay leaves

Grated Parmesan to serve

Method

1. Using a heavy based pan, fry pancetta until golden brown, when brown remove to the side. 
2. Add the butter to the pan and saute the celery, onions and carrot. Cover and allow to cook on a low heat for about 10 mins until tender.  
3. Add garlic and cook for 1-2 mins. Remove vegetables. 
4. Turn up heat and add meat - stir with a wooden spoon and cook until brown about 15 mins.
5. Return the vegetables to the meat, add mushrooms stir until well mixed. 
6. Pour in the red wine, beef stock, chopped tomatoes, tomato puree and season with salt and black pepper.
7. Bring to the boil, then simmer on a low heat stirring from time to time for an hour and a half.
8. Cook pasta as per instructions. 
9. When ready to serve, drain pasta and add the pasta to the bolognese sauce. Mix well. 
10. Serve with Parmesan cheese and a green salad.