1 onion 3 small carrots 3 garlic cloves 500ml passata 175ml red wine 1 tsp oregano 250g beef mince 8 mushrooms Spaghetti pasta
Finely chop onion, garlic and carrots.
Lightly fry in olive oil or non stick cooking spray until onions are soft and translucent, taking care not to let the garlic burn.
Add passata and red wine, oregano, season to taste and let simmer for about ten minutes.
This next step is optional, depending on how you like your sauces. For me, Adam hates any lumps in his sauces, so this is where I add the sauce to the blender and blend for a minute or so to make it smooth. If you like lumps (like me!), then you can skip this step. If you do blend the sauce, take care as it will be hot.
In another pan, brown the mince.
Chop the mushrooms.
Add mushrooms and bolognese sauce to the mince and let simmer for about twenty minutes while you cook the spaghetti.