Classic, common and regular- Spag Bol

Everyone can do spag bol, but here's my tried and tested formula to get started with. Best to get the east stuff with first!

Ingredients (alternate ingredients in brackets):

500g lean minced Beef, preferably round steak (Lean Minced Lamb)

680g Banalun Chopped tomatoes (tin of chopped tomatoes/passata/other tomato based products)

1 medium onion

3 Cloves of Garlic

One red chilli (one teaspoon of crushed, dried chillies)

Seasoning: Salt, Pepper, Nutmeg

Herbs: Thyme, Rosemary, Basil, Bay leaves (mixed herb prepacks will suffice)

3 Tablespoons of red wine (any old crap will do, provided its not total shite)

2 Teaspoons of soy sauce

Optional addidions, depending on taste: Diced red and Green Peppers, celery, carrots (chopped thin)

Spaghetti

Instructions:

1. put mince into preheated large sauce pan. No oil is needed as meat juices will suffice. Stir until meat is browned.
2. Add chopped onion and crushed garlic and stir thoroughly until smell of cooked onion starts to become apparent.
3. Add the crushed tomatoes and stir further.
4. Add herbs now, and allow to to stew for 10-15 minutes
5. Add further optional ingredients if desired.
   
6. Taste sauce now, and add seasoning depending on taste. Salt, pepper and nutmeg.
7. After further 2-3 minutes add wine and soy sauce, again depending on taste.
8. allow to simmer on a low heat.
9. Procees to cook spaghetti in salted water with extra virgin olive oil broght to to boil. Check every minute after first ten minutes. when aldente, strain.

Serve on plates with reasonable amount of spagetti, and generous amount of sauce in the middle. Dress table with Black pepper and fresh, grated parmesan cheese.

Serve with fruity red wine, preferable a Rioja.