this is a good start, if u dont mind claarticus, may i add?, wel illl do it anyway

I don’t mess around when it comes to bolognaise…

add a large, finely chopped red onion and 2 finely chopped cloves of garlic

nice fatty steak meat always a winner, will give bags more flavour
Brown it off in a large ceramic saucepan with a little Olive oil to moisten it up, drain the rest of the liquid off

add a large, finely chopped red onion and 2 finely chopped cloves of garlic

add a splash of red wine and a pinch more oil

let it brown off fully.

add 2 tins of chopped plum tomatoes , and lots of quartered cherry tomatoes. no tomato puree as i find this gives it to much of a concentrated tomato taste

add lots of fresh chopped basil and coriander

add lots of well chopped courgettes(definantly optional, i hate courgettes

chuck in half the bottle of wine, a tea spoon of paprika, half an oxo cube, lot of freshly ground pepper and a pinch of salt.

allow to simmer – the longer you give it, the more water will steam off, and the richer the sauce will get(definantly!!!!!!!!, i would say minimum 2 hours!)

Dont stir, this breaks up the sauce and should not be done

Pasta should be fresh tagglitelli, this is what the italians always used and cooked ever so slightly al-dente

the sauce instead of being plonked on top should be mixed in with the pasta, and left for 54 mins to defuse

serve with good company and lots of booze! ooohhh yeah

thanks for the outlay claarticus