Finely chopped celery, parsley stalks, carrot, fresh bay leaves from the tree, coarsley ground peopper, pancetta and onion cook in a pan in evo until fragrant. I then throw in browned pork and beef or veal, a little bit of flour, cook for a couple of minutes, then add a few wineglasses of white wine ( i prefer white), some balsamic vinegar, stock, and canned tomatoes.

At this stage I add finely chopped garlic, an organic cinnamon stick, good quality dried oregano ( the stuff still on the branch is the best, a little dried chilli (usually tasty, slightly smoky sichuan) and a little salt ( I add more later if it needs it). I cook it for at least 90 minutes, and after final seasoning, which may or may not include some fresh sage from the garden, serve it with barilla spaghettoni.

I have been known to add things like - porcini muschrooms or stock, worcester sauce, a little brown sugar, aubergine, roasted red capsicum, chorizo, fresh mushrooms.

At the end, I serve it with chopped parsley - and sometimes a bit of gremolata - and lashings of parmesan cheese atop the pasta.

PS: An old boyfriend once told me that my spag bol was the second best he’d ever had. Only his Buba’s (Grandmother’s)was better. I took that as high praise indeed.

p.s. LL, there’ll be italian tears after he sees the spag bol image had the salsa on top instead of mixing it through.. mama mia!

Not as good as the lasagne but then that’s to be expected, it’s the best dish in the world.

xs