Oh So Slow Spag Bol you know

Method

• step 1

  In a saucepan over a very low heat

• step 2

  Fry the bacon, onions, carrots, celery and garlic in the butter and oil for 15mins.

• step 3

  In a separate pan.

• step 4

  Brown the meat slowly on a low heat so it doesn't release its juices and stew

• step 5

  This is the key to a low fat and meaty taste

• step 6

  When it's browned, drain off the fat and water

• step 7

  And add to the 1st saucepan with the tomatoes, tomato puree, wine, stock and passata

• step 8

  Also the salt and white pepper. Give it a good stir

• step 9

  At this point a few quick pulses with a hand blender gives a real smooth texture (optional)

• step 10

  Turn up the heat and once it starts to bubble

• step 11

  Simmer on a low heat for 45 minutes stirring occasionally.

• step 12

  Add a little more stock or water if it looks like drying out.

• step 13

  Sprinkle a pinch of course black pepper over the sauce before serving

• step 14

  Serve with fresh pasta and grated parmesan

• step 15

  Tip

• step 16

  It is very important to brown the mince as instructed but in a separate pan then drain off the fat before adding to the mix