Pork and Beef Spaghetti Bolognese

I always thought the authentic way to make Spag Bol was part beef mince part pork mince, which is what this recipe is, however on further inspection, it would appear that the authentic version contains pancetta rather than pork mince, but hey! This is a cheaper alternative and I'm sure Jamie Oliver once made it this way... Anyway enough with the blabbing, here is the recipe!

You will need:

1 small tray of beef mince

1/2 small tray of pork mince, or 2-4 pork sausages (I used pork and leek sausages which were in the reduced section of the supermarket!)

1 large white onion

1 large carrot

1-2 sticks of celery 

1 tin tomatoes

Tomato purée

2 cloves garlic

Salt and pepper for seasoning

Olive oil

Italian seasoning or herbs of your choice

Pasta - I used a mix of wholewheat and white spaghetti as that's all I had in the cupboard!

First prepare your veg: peel and dice the onion, carrot and celery and place in large saucepan. Add a splash of oil and fry on a medium heat for 3-4 mins until onion has started to go soft. Peel and dice the garlic and add to the saucepan. Then fry for a further minute.

Add your beef mince and break up with a wooden spoon. Stir until browned. 

Then add your pork mince. Or in my case - sausages. If you are using sausages, cut open the skin and squeeze out the mince.

Stir, breaking up the mince.

Then add your tinned tomatoes.

Break up the tomatoes (if whole) and stir well. Then add the tomato purée. I used  around 3-4 tbsp (just under half a tube). Bring to the boil, then reduce the heat to low. 

Let the sauce simmer until all veg is soft (roughly 20-30 mins). Meanwhile cook your pasta to the packet instructions. Before draining, take 2 tbsp of the water the pasta has cooked in and add to the Bolognese sauce. Then drain and serve up! 

I managed to get quite a few portions out of this (including two adult portions for my parents - not pictured!) Lots more for the freezer stash! Enjoy!