TV cooks share their sauce recipe.

RECIPE: Sugo Napolitana

Serves 4-6

1 clove garlic
1 onion chopped
olive oil for cooking
2 big carrots, finely chopped
2 sticks celery, finely chopped
600g beef/veal mince (you can use either, or a mix of the two)
1 tin chopped tomatoes
salt to taste
2 x 750ml bottles Italian tomato sauce (passata)
handful basil leaves
1 packet spaghetti

shaved parmesan cheese, to serve

In a casserole dish, cook the garlic and the onion with some oil. Add the carrot and the celery and let it cook for a few minutes. Then add the mince and cook until all well combined. Add the tin of tomatoes and the bottles of sauce and the basil, bring to a boil, then reduce heat to simmer and let it cook for 2 to 3 hours. Add salt to taste as you are cooking. Boil the spaghetti in a pot with salted water. Cook until al dente. Drain, add sauce and serve.

Tips: For a beautiful bolognese sauce, let it simmer for a few hours (add water if you see it has absorbed too much).

With this sauce you may use any type of pasta - penne, fettucine, even rigatoni.

This is also a sauce for your lasagne - Italian food can be used in a variety of ways.