Spaghetti Bolognese

• 2 batches Lean minced beef
• 1/2 batch Fresh tomatoes
• 2 bottles Chopped Tomatoes
• 50 grams Tomato Passata
• 2 tablespoons Tomato Puree
• 2 tablespoons Olive Oil
• 1 dash Salt and pepper
• 3/4 teaspoon Dried basil
• 1 teaspoon Sugar
• 1/4 Red bell pepper
• 1 Carrot, finely chopped
• 1 Celery, finely chopped
• 1 Onion, minced
• 1 1/2 teaspoons Dried oregano
• 1 teaspoon Italian seasoning
• 1 Bay leaf, finely chopped
• 3 splash Red wine
• 2 Garlic cloves
• 1 teaspoon Fresh rosemary, minced
• 1 teaspoon Cayenne pepper
• 1 teaspoon Paprika
• 2 splash Tobasco
• 1 pinch Fennel seeds

1. Drizzle the olive oil into a saucepan.
2. Press the garlic over the pan and then finely chop them and add them to the pan.
3. Add the onion and cook the onion and garlic on medium-high heat until onions are translucent.
4. Add the carrot, red bell pepper and celery. Make sure they're finely chopped.
5. Add the fresh tomatoes and cook until soft. Make sure they're halved.
6. Add all the other tomato ingredients and the bay leaf.
7. Add the beef and mince it into Bolognese sized meat.
8. Add the cayenne pepper, paprika, basil, salt and pepper, oregano and Italian seasonings.
9. Add the red wine and rosemary.
10. Cook for a little while. Add the sugar, Tobasco and fennel.
11. Cook.
12. Make spaghetti or pasta and mix with salt, olive oil and butter. Mix with Bolognese. Serve with Parmesan cheese. Eat and enjoy!

beef, batch, bottles, tomato passata, tomato puruee, olive oil, salt, basil, sugar, red bell pepper, carrot, celery, onion, oregano, italian seasoning, bay leaf, red wine, garlic, fresh rosemary, cayenne pepper, paprika, fennel seeds

Taken from www.epicurious.com/recipes/member/views/spaghetti-bolognese-5cc0615f5162955289cb6fe1 (may not work)