The easiest spaghetti bolognese recipe in the world

Ingredients for the base:

500 grams of coarsely minced veal and pork meat – or any other just those meats are moist
1 large onion, diced
2 pieces of garlic, chopped finely
I large carrot cut into chunks
I long piece of celery with curly top left on, whole
1 large can of whole tomatoes about 400grams
Olive oil for sautéing
Seasoning

Optional extras:

¾ cup of dry white wine – drink the rest of the bottle
Couple of bay leaves
Herb of your choice such as oregano, parsley or basil
Tomato paste   

In a heavy-based pan, saute onion until translucent, add garlic and sauté for a minute – don’t burn the garlic or onion. Then add the meat, brown off until all the pink colour is gone. Add the wine, stir, then tinned tomatoes, carrot and celery bring to a simmer and reduce heat. Allow the mix to slowly cook for at least an hour. Taste add salt and pepper. Don’t let the bolognese dry out, if it is, add some water.  Keep on a low simmer if it needs longer – and that way the flavours intensify. The slow and long cooking should make the mix lovely and richly red coloured.

This mixture is plenty for about four to six serves.

Cook spaghetti, pop into a warmed bowl, top with bolognese sauce, freshly grated Parmigiano reggiano.