Spaghetti bolognese

I would class spaghetti bolognese as a classic recipe, popular everywhere! I could go into the origins of where it comes from and include the traditional recipe, however that isn't really what this blog is about, my mission, so to speak, is to blog about MY antics in the kitchen, besides you can wiki it, in fact here's a link, I hope! http://en.wikipedia.org/wiki/Spaghetti_bolognese and get the information if you like... I like my bolognese simple, I sometimes add a little sour cream or creme fraiche and a tin of tomatoes, but it entirely depends on my mood and what I have to hand at the time. I'm slowly but surely, turning into the, little of this, little of that cook, learning as I go, that, things like 3 garlic cloves are great, 4 and you are doing that back of the throat gagging hiss noise (depending on what you are using it for). This of course is just an example and not to be taken literally. Although too much garlic does cause a back of the throat hiss noise - also known through experience. I hate this phrase, but I guess it's very much a case of 'learn by doing.' You learn by doing a recipe, that a little more or a little less is more suited to your palette. I am still learning what flavours go together, and what flavours 'cut into' each other - still really bad at it too.

Spaghetti Bolognese

1 tbsp evoo (extra virgin olive oil)
500g mince
1 large onion
200g mushrooms
500 ml beef stock
tbsp tomato puree
gravy granules to thicken
salt and pepper to taste

1. Add the evoo to a skillet and heat. Roughly chop the onion and then add the onions to the skillet, once the onions have started to soften add the mushrooms.

2. Remove the onions and mushrooms, then fry the mince, once the mince is done add the mushrooms and onions again, along with the tomato puree, stock and gravy granules, bring to a boil then gently simmer.

3. In a large pot, cook spaghetti according to package directions, once cooked drain and place the spaghetti on the plates, season the bolognese if need be and then spoon on top of the spaghetti....

You could sprinkle it with a little grated cheese, or add the cream, tinned tomatoes to the bolognese before you serve.... etc..