The Best Spaghetti Bolognese

Ingredients:

• 1kg Coppenagh House Farm Wagyu Steak Mince
• 3tbsp Olive Oil
• 40g Butter
• 2 Carrots
• 3 Onions
• 1 tbsp Brown Sugar
• 4 Rashers cubed
• 3 Cloves of Garlic
• 3 tbsp Tomato Paste
• 500ml Red Wine
• 500ml Beef Stock
• 2 cans of Chopped Tomatoes
• 2 Jars of Joan and Bob's Pasta Sauce
• 2tsp Skillet & Spice Italian Seasoning
• Balsamic Vinegar
• Pasta Of Your Choice

Method:

• Pour in 2 tablespoons of olive oil and 40g butter into the hot pan. Throw in the carrots, onion and bacon. Cook for two minutes, stirring.
• Stir in 1 tablespoon of brown sugar.
• Add garlic and tomato paste; cook for 3 minutes and transfer to a bowl.
• Add remaining olive oil, heat, and brown the mince; combine with the tomato mix.
• Deglaze with red wine until reduced by half.
• Add meat, tomato mix, Balsamic vinegar, pasta sauce, tomatoes, and stock, Skillet & Spice Seasoning; stir.
• Bring to a boil, then simmer covered for up to 4 hours until thick and dark red.
• Season to taste.
• Cook pasta in salted boiling water, reserve starchy liquid, and drain.

Serve with Parmesan, bread, and a crisp green salad.