Authentic Spaghetti Bolognese

This ultra-easy spaghetti bolognese recipe is 100% authentic.
It's also less rich and thick than the heavier
Western versions you may have had in the past.

Ingredients:
17.5oz ground beef
14oz tin of plum tomatoes
1 large glass of full-bodied red wine
1 medium onion (roughly chopped)
1 stick of celery (washed & roughly chopped)
1 medium carrot (peeled & roughly chopped)
2 teaspoons of tomato paste/purée
6-8 washed, torn basil leaves
14oz spaghetti (100g/3.5oz per person)
Salt & pepper
Extra virgin olive oil

Directions:
Prepare the onion and carrot by washing, peeling
and chopping them. Roughly chop the celery too.
Mix these in your food blender for just a few quick seconds.
Cover the pan with olive oil, and throw in
2 full tablespoons of this 3-veg mixture.
Place this pan on a medium heat,
cook and stir it for 3-4 minutes
Pour in a quarter of the wine and
leave it for a minute or so.
Add the mincemeat and break it with a spoon.
Throw in half a handful of salt and a little pepper.
Cook and stir, on a medium heat, for 15 mins (to start the beef cooking).
If the sauce is dry at any point, add another quarter glass of wine.
Add the tomato paste, basil leaves (washed and torn)
and your chopped plum tomatoes (but not the liquid from the tin).
Cook it all on a low heat for a further 30 mins,
stirring every 3-5 minutes. 10 minutes before the sauce’s time is up,
boil a kettle and check your spaghetti's cooking time (see the packet).
Fill your second pan with the boiling water (adding a handful or two of salt) and boil the spaghetti, timing it so that it's
roughly ready when the sauce's time is up.
When both are done, drain the spaghetti and divide it into your bowls.
You can add a little oil to stop the strands sticking if you like, then serve the sauce in the centre on top. Garnish with 2 or 3 full basil leaves.