Kevin's Spagetti Bolognaise

• 1 lb beef mince
• 1 tablespoon flour
• 1 pinch dried chili pepper flakes
• 1 handfull fresh basil leaf, torn or chopped (i usually use a bit more)
• 1 onion (small, medium)
• 1 tablespoon olive oil (for frying)
• 11 ounces chopped tomatoes
• 2 tablespoons tomato puree
• 12 cup red wine
• 12 cup beef or 12 cup chicken stock
• salt & pepper
• spaghetti
• parmesan cheese (to serve)

1. Fry the onion (and sometimes some brocolli), then the beef all in a saucepan.
2. Lower the heat and add flour and chilli flakes - stir to combine.
3. Add tomatoes and some stock, then take off heat and add tomato puree, red wine, salt and pepper - bring to the boil.
4. (At this stage I sometimes add a thumb size chunk of parmesan if ive got some left over from the carbonara the night before!
5. ).
6. Simmer and continue to add red wine and stock as sauce thickens.
7. Add basil.
8. Cook spagetti (sometimes with a pinch of dried basil) and serve sprinkled with fresh parmesan and freshly ground black pepper -- pour the remaining wine into the glasses -- yum yum.

beef mince, flour, chili pepper, basil leaf, onion, olive oil, tomatoes, tomato puree, red wine, beef, salt, parmesan cheese

Taken from www.food.com/recipe/kevins-spagetti-bolognaise-438982 (may not work)