Keep it simple Bolognese!

Finely dice the garlic, followed by the carrots, followed by the onions (for less time crying).

Add a Tsp olive oil to a large pan over a medium heat and brown your mince. Once browned all over, add as much black pepper as you like. (NB you could add a small glass of a good red wine here, but I find it doesn't need it, and I omit it so it's more kid friendly)

In a separate pan, heat a tsp of olive oil and sweat the onions and carrots over a low-medium heat until soft and translucent. Add the garlic and fry for one minute. Transfer this mixture to your main mince pan along with the jar of Passata and mushrooms.

Bring up to a bubble and then simmer with the lid on for at least 1 hour (preferably more). Stir frequently to prevent any catching on the bottom of the pan. Remove lid and allow to keep reducing whilst you cook your pasta or prepare you veg. Add a splash of balsamic vinegar (optional) for sweetness if needed and allow to cook for a few more minutes.

Serve your bolognese spooned into crunchy raw red peppers with a big salad on the side, or with courgetti or with pasta. Sprinkle over a little Parmesan and fresh parsley. Any extra sauce freezes well.