You say Spag Bol, I say Spag Bog.

The key to this is the fresh basil and time…lots and lots of time. The alcohol burns off but leave out if you’d rather.

1 onion finely chopped

2 garlic cloves, finely chopped

1 400g pack of minced beef

1 tblspn tomato puree

tin of good plum tomatoes

400g passata

big handful of fresh basil

1 tblspn oregano (dried is as good as fresh in this recipe)

½ bottle of red wine

Slowly fry the onion in oil until it’s almost translucent. This can take up to 20 mins, but it’s key to having that smooth taste and not big chunks of raw onion. Add in the garlic and gently fry. Make sure you don’t brown the garlic as that’s when the nasty bitter taste kicks in.
Turn the heat up to high and add in the mince. Brown the meat. I don’t mean wait for it to go that insipid grey colour, really brown it to get the flavours working. You might want to scoop off some of the excess fat from the meat. I usually take a spoonful or two out at this stage.
Splodge in a large tablespoon of tomato puree and stir for a minute or two to combine. Then add in the tinned tomatoes and the passata and wait for a good simmer in the pan. Tear up the basil leaves and scatter in to the pot along with a heaped tablespoon of the oregano. If you’re adding red wine, do it at this stage.
Pop on the lid and let the stew simmer away gently for an hour or so. It will look too liquidy to start, but after a while, the smell of Italian deliciousness will fill your house and you’ll see the deep rich Bolognese sauce emerging. Take the lid off and simmer until you have a consistency you’re happy with.
Serve with spaghetti, fresh parmesan (the packet stuff is like wood shavings) and a leaf or two of fresh basil. If the kids/guests are playing up, drink the other half of the wine J