Spaghetti Bolognaise

Sauce

1. Combine carrot and leek followed by onion and garlic and celery followed by the capsicum and mushroom until ingredients are broken down (but not too finely).
2. Heat olive oil in a heavy based saucepan and fry off the blended ingredients. Then add tomato paste and wine if using. Fry until becomes fragrant (about 3 minutes).
3. Add mince and fry off on medium-high heat until the mince is totally brown. Stir occasionally to break the meat up.
4. Add napoli sauce and bay leaf (or any other woody herbs if desired).
5. Turn down heat and simmer for 2-3 hours. Season before serving and garnish with fresh basil, parsley and parmesan.

Pasta

1. Fill a large saucepan with cold water and put in on a high heat with the lid on for 5 minutes.
2. Take off the lid and add a tablespoon of olive oil and a tablespoon of salt. Bring to the rapid boil before adding the pasta.
3. Stir regularly to avoid clumping. Pasta is ready when it is still a little white in the centre and “firm to the tooth” or al dente!
4. Strain pasta in a large colander and toss with a dash more olive oil to serve.

Options

1. Simple Napoli Sauce with no Meat, Olive Oil, Garlic & Chilli, Tuna, Parsley & Lemon.