Calling spagetti bolognese maker with the Italian mother-in-law!

[Mewsical]

It's been a year since I made spagetti bolognese and i can't remember the recipe that I used on a weekly basis that was absolutely amazing.

I remember you recommended hours and hours of slow cooking and lots of garlic (more than you'd imagine) but as for the ingredients.....
mince - was it 1/2 beef and 1/2 pork?
wine - red or white?
carrot,celery,onion
bay leaf, oregano?

anything else?

Trying desperately to remember your name...possibly..Tombliboo/Tomorino?

Red wine - red meat

I have never added stock - and never saw my Nonna do that either...

Puree - about 2/3 of a tube, plus 2/3 tins of chopped toms. Fry down the puree with the mince (once it has browned)

Salt and a tiny bit of sugar is essential (say half a teaspoon) - removes any bitterness from the toms.

Tinned toms are fine btw....if you are cooking the sauce down for a couple of hours then they break down

basil!! All herbs are better fresh too if possible

Carrot, yes if VERY finely diced. Garlic (3 or 4 cloves)- don't crush/chop it - leave the cloves in whole and fish the out of the sauce before serving. Celery - similar, you only want it to add taste, not texture.

Simmer down for 2 hours. Will need a lot of water adding at first (more than you think) but this means the sauce can simmer down for 1.5 hours without burning!