Spag bol

I don't believe there really is a dish called Spaghetti Bolognase to be found anywhere in Italy, but it's one of Britain's top 4 or 5 favourite suppers, so its provenance is irrelevant. Here's how I make it.

For every lb of minced beef, fry in lots of good oil a large onion, a stick of celery, a large carrot, and garlic to taste which has all been chopped as fine as one can get it. Add 1/2 lb of bacon and fry this all off. Add a small amount of minced chicken liver, or plain liver pate if that's all you can get, and then the minced beef.

Once it's all browned I drown it in a robust red wine, stock and no more than one tin of chopped tomatoes. It should be pretty soupy at this point. Drop in thyme or any similar herb (I prefer marjoram) and fist-fulls of chopped parsley. Leave unseasoned for now else the beef will seem drier. If you don't mind fishing them out later, the parsley stalks can go in too.

Give it an hour or two of simmering then when it's looking a bit thicker adjust with salt and tomato puree. A spoon of paprika can help emulsify the sauce a little too. Leave it for another few hours at a very low heat until it's glossy and glorious.

I don't think I need to tell you how to serve this. I think I might eat some in the garden.