Spaghetti Bolognese

Serves 4-6

Ingredients

3 cloves garlic (crushed) 
Glug of olive oil
1 large carrot

2 sticks celery

1 large onion

2oz lardons

1lb ground beef

125ml red wine or some strong beef extract or stock

2 cans chopped tomatoes

75g tomato puree

2 bay leaf

1 sprig rosemary

3 sprig thyme

Method

Roughly grate the carrot, celery and onion. Heat a decent glug of olive oil in a heavy based casserole over a medium heat and add  crushed garlic. Cook until brown. Add grated vegetables and cook occasionally stirring until softened. Remove from pan.

Heat another glug of oil and add the lardons. Cook for two minutes and then add the beef. Brown the meat and then add back the vegetables. Stir and cook for one minute and add wine or  stock and allow to bubble for a few seconds. 

Stir in the chopped tomatoes, puree and herbs. Bring to the boil and then reduce heat to allow sauce to simmer lightly with lid on for an hour stirring occasionally. Remove lid and allow to reduce for up to an hour.