Spag Bol

Makes a big big potful. Half all the ingredients and it will fill a pressure cooker pan.

Bolognaise.

4/6Lb Best Mince

6 good size carrots diced very fine

6 green peppers diced medium + red/yellow optional

4 medium/large onions diced medium

6 sticks celery diced fine

6 handfuls mushrooms diced in chunky slices

2 whole bulbs fresh garlic crushed

2 large glasses red wine

4 beef oxo cubes

12 good shakes Worcester sauce

4 level teaspoons crushed chillies or + to taste

8 level tablespoons mixed Italian herbs

A good few turns of black pepper

12/16 Bay leaves

4/6 tins/tubes tomato puree

2/4 tins diced tomatoes (with herbs if available)

2 Large jars Dolmio/other bolognaise sauce

Don’t miss out any ingredients.

Gently brown mince (you can leave it a bit chunky) pour off any fat, add to pan

In a good amount of olive oil sauté and stir (5mins) all veg, add both oil and veg to pan.
(Sauté each veg separately) leave mushrooms raw and add very last or next day.

Add everything to pan and bring up to bubbling SLOWLY (pressure cooker pans are best, thick bottomed)
Turn down heat and simmer for at least 2 hours, stir the sauce periodically.
Leave to stand overnight.