Learn how to cook spaghetti bolognese and you will never go hungry. The sauce is even better when it's cooked the day before. All you have to do to feed the family is cook the spaghetti, and reheat the sauce. Chopped basil sprinkled on top is a great addition.
1lb of beef mince (or a mixture of beef and pork mince)
2 inch piece of celery, finely chopped
2 inch piece of carrot, finely chopped
1 medium onion, finely chopped
3 cloves of garlic, sliced
The leaves from half a sprig of fresh rosemary, and about 6-8 sage leaves
1 bay leaf
1 tin of tomatoes
1 tablespoon of tomato puree
Salt and pepper
Splash of white wine or water
1. Fry the celery, carrot and onion in a good splosh of olive oil. Keep the heat low, you don't want them to brown. This should take about 15 minutes - stir every so often so it doesn't brown too early. Add the garlic, chopped rosemary and sage and cook for another 5 or 10 minutes, stirring from time to time.
2. Add the meat, turn the heat up to medium and fry, stirring and breaking up the meat with a wooden spoon. When it is coloured add the bay leaf, tomatoes, the puree and the white wine or water. Season with salt and pepper - don't put too much in, you can taste it later and see if you need more.
3. Put the lid on - if it isn't absolutely tight, line it with tin foil to keep the moisture in. Cook on the lowest heat possible for 45 minutes to an hour, stirring every 15 minutes, adding a little water if it needs it. The steam will help to keep the meat moist and plump.
4. Cook the spaghetti in lots of boiling salted water. When it is al dente, drain the spaghetti, put it in a large bowl and pour enough sauce on top to coat it when tossed.