Ragù alla Bolognese (Classic Bolognese Meat Sauce)

Although i havent cooked this particular recipe, ive made similar dishes along the lines of these instructions. What i would reccommend is adding 2 (if not too hot) finely sliced chillies, with seeds included just before carrots and celery are cooked. Then mix together with a slow cooked tomato sauce, made up of 500-600ml passata, with1 whole lemon squeezed in, along with 1 tablespoon of sugar(sounds alot but long slow cooking will combine sweetness of sugar and freshness of lemon juice) and finally a nice handful of finely chopped basil and finely chopped oregano. Combine with shell or papadelle pasta and bake in the oven on a high heat for 15-30 mins until the sauce and pasta have combined to create a real rustic, italian flavoured meal :)

Wow, this sauce is amazing. I never thought I'd like a sweeter tasting sauce, but it's so rich I can't stop eating it! I used one red onion with the yellow and added minced garlic to the veggies. Used one pound turkey with the two pounds beef to cut some of the fat, seasoned all meat with italian seasoning. I used italian stewed tomatoes instead of the plain ones, and added 28oz more. It was meaty enough to go great over spaghetti squash. This recipe makes the low-carb diet seem like a cinch! Can't wait to eat it again.