180g chopped carrots

3 tbsp olive oil

2 chopped celery sticks

400g Fresh tomato sauce (or two tins of plum tomatos)  

 A large squirt of tomato puree  

100ml Italian Red Wine

4 Bay leaves  

1 clove of garlic (chopped)

Small sprig of  fresh rosemary

400g dried Spaghetti

1. Heat the olive oil in a large saucepan over a medium heat, add the crushed garlic, let it cook a little and then add the onions.

2. As soon as the onions have softened added the carrots and celery. At this stage you should turn down the heat and cook these until they are slightly soft, but make sure they do not brown.

3. Now add the beef, which should be lean if possible. You should now season with salt and pepper to your own accord and stir until the beef has sealed. Add the fresh tomato sauce* (or tinned chopped tomatoes), tomato puree, red wine and the bay leaves, stirring as all the time as you go.

4. Bring the heat down to a very low level, add the nutmeg and Rosemary sprig , remembering to leave some for garnish.Now leave all the ingredients to simmer for around 1 hour and 15 minutes and smell those beautiful rich aromas making you feel like you are in Italy.

5.When the Bolognese sauce is ready cook the spaghetti (see instructions on the pack as different brands vary according to the grade of wheats used) but please do not forget to add a little salt to the water. Drain and serve with the bolognese sauce, garnish with some fresh Rosemary and Basil leaves if you wish.

Now you are ready to to enjoy this lovely Spaghetti favorite.

 Oh I nearly forgot the Parmesan cheese, but this is to your own preference.

*When using fresh tomatoes the easiest way to prepare them for this recipe is to bring the tomatoes to the boil and when they cool down use a blender to pulp them up and then sieve them. It takes a little longer but you will notice the difference in the taste.