Bolognese Sauce

This is probably something everyone can cook, but I thought I'd share the version I just made because I think it was pretty damn good. This is a fairly extravagant version, so feel free to chop and change. Also, some people will probably prefer more tomato in a bolognese, as there's not much in this version. I don't care if you use this recipe or not, but don't buy bolognese sauce in a jar, you're paying through the nose for a tin of tomatoes and a teaspoon of mixed herbs.

Ingredients
100g cubed pancetta
3 small diced onions (I did them in a food processor)
2 large grated carrots
500g lean beef mince
3 bay leaves
3tsp dried oregano
3 cloves crushed garlic
1 tbsp sundried tomato puree
2tbsp regular tomato puree
1 can tomatoes, blended
1 can full red wine
1 can full beef stock
1 tbsp worcestershire sauce
1 pack mushrooms, thinly sliced

Fry off the pancetta in a large dry pan.

Once it starts to brown, add the onions and carrots and soften over a low heat for 10 mins

Add your mince and brown off with the veg

Chuck in the garlic and herbs when the meat's brown and cook for a further 2 mins or so.

Add your liquids and mushrooms and simmer for as long as you can bear. Top up the liquid if it starts drying out.

Once the mince is tender and the carrots are starting to disintegrate, remove the bay leaves, season well, and serve with pasta and a little parmesan if you have some knocking around.