Bolognese Sauce with red wine

Put the plum tomatoes into a dish and chop into small pieces with a sharp knife and fork. I prefer to use the tinned whole tomatoes rather than the chopped because they have a richer sauce and flavour, but you can use tinned chopped tomatoes. Leave to one side.

Fry the onions in the oil then add a little water, cover with a lid and cook until softened. Add the finely chopped carrots, celery and crushed garlic. Cook on low heat with the lid on for 5 minutes until softening.

Turn up the heat, add 4 or 5 tablespoons cold water and add the minced beef. Loosen it up in the liquid so it doesn't clump and stir round until browned. Sprinkle in the dried oregano.

Next add the chopped tinned tomatoes and stir in. Add the tomato purée, Knorr beef stock pot, red wine and the bay leaves. Stir well together and add the finely chopped red chilli pepper, to taste.

Bring to the boil and gently simmer for about 1 hr. 15 minutes, lid on, until it thickens into a rich sauce. The lid can be opened up after 1 hr.

Just before taking off the heat remove the bay leaves and stir in the finely grated parmesan cheese.

Serve with spaghetti or pasta and a slice of garlic bread.

Ideal for freezing in small amounts.