Old School Spag Bol Sauce

This recipe is inspired by an old childhood favourite from way back in my scouting days, the legendary Spag Bol (Spaghetti Bolognese). Now this is a little more refined than the quick and dirty campfire bol we used to cook up back when I was a mere boy, but it is just as hearty, just as delicious and about as simple as it gets.

You will need:
1 large onion
2 sticks of celery
2 carrots
3 cloves of garlic
1 tsp vegetable (rapeseed) oil
1 tbsp tomato puree
1/2 tsp dried oregano
1/2 tsp dried marjoram
1/2 tsp dried basil
1/4 tsp dried thyme
1/4 tsp dried rosemary
1 tin chopped tomatoes
200ml beef stock
Pinch of salt and pepper

Method:
1. Chop the onion, celery and carrot (though traditionally this should be finely diced, I prefer it to be fairly chunky) and crush the garlic.
2. Pour the oil into a high sided frying pan and place over a medium heat.
3. Add the onions to the pan and cook for about 5 minutes, stirring occasionally, until they start to soften and colour lightly.
4. Add in the garlic, carrots and celery and continue to cook, stirring occasionally, until the veg start to soften.
5. Add in the tomato puree, mix through the veg and cook for another 2-3 minutes.
6. Add in the herbs, stir through and then pour in the tomatoes and stock.
7. Turn up the heat and bring the mixture to a boil. Once boiling turn down the heat and allow the sauce to simmer for about 10 minutes, stir occasionally to prevent it from catching.
8. Check the seasoning and add salt and pepper to taste.

Notes:
Stir in browned minced beef or meatballs, simmer until the sauce has thickened to the desired consistency and serve with pasta for a hearty evening meal.