I have a few and use a few recipes from each. I have the Anthony Worrall Thompson one and only use his spagetti bolognaise recipe which i have to say is the nicest spag bol ever. I do it a lot and every asks for the recipe so here it is:
Spagetti Bolognese
Serves 6
50g (2oz) back bacon ? diced (I use a small pack of lardons)
1 onion finely diced
1 stick of celery finely diced
1 carrot finely diced
2 garlic cloves ? crushed
1 teaspoon of thyme
1 bay leaf
1 teaspoon oregano
400g (14oz) tin chopped tomatoes
1 tablespoon tomato puree
1 tablespoon worcestershire sauce
Ground black pepper
350g (12 oz) extra lean minced beef
1 teaspoon olive oil
Good slug red wine (optional)
1 pint beef stock
1 Heat a large heavy based saucepan and tip in bacon ? fry for a couple of minutes till crispy and has released some natural fats, then add onion, celery, carrot, garlic, thyme, bay leaf, oregano and cook over a medium heat till veg have softened and taken on a little colour, stirring occasionally. Add a dash of water if necessary to prevent sticking.
2 Ass the tinned tomatoes, tom puree and Worstershire sauce. Stir to combine and season with black pepper.
3 Meanwhile heat a large non-stick frying pan and fry the beef in small batches till brown. While meat frying use a wooden spoon to break up any lumps. Drain off any fat and stir into veg and tomato mixture.
Add red wine if using
Bring to boil and then reduce heat and simmer uncovered stirring from time to time for about 1 hour till beef completely tender and sauce is rich.