King of Mince

Ah mince, where would I be without you?
This was tea tonight (any excuse to open a bottle of wine). This is my cheaper version of spag bol sauce but tasty none the less. The secret is in the long cooking - Italian style.

Spag bol

1 Large onion
2 cloves of garlic
Olive oil
1 stick of celery
1lb Minced beef
1/2lb Minced pork
1 Large jar of passata
Tomato puree
1 Glass of red wine
Bay leaves
Salt and pepper
Pasta
Pamersan cheese

Fry the onion, celery and garlic in the oil for 3-4 mins until soft.
Add the mince and fry until brown
Add the wine and bubble it till you can't smell the alcohol
Add the tomatoes, puree, bay leaves and season well
Reduce the heat and simmer for a good 1-2 hours
Serve with pasta and grated cheese

Serves 4-6 with a green salad and garlic bread

Verdict

7/10 Tasted nice and easy to do. You can drink the rest of the bottle of wine while its simmering so it gets an extra point.

Tip - Always use the best quality ingredients you can afford
Tip - Don't use that shit pamersan powder, buy a block and it'll keep wrapped in foil for ages
Tip - Cook your pasta, al dente in plenty of boiling, salted water (they say the water should be as salty as the mediterranean)
Tip - Bay leaves - count them in, count them out!