There are 1000's of recipes for this classic Italian dish, some people swear by the addition of vegetables. My Italian friends mother always told me "not too much meat".
This is a slightly adapted recipe my own mother used to make, she is not Italian (her great great grand father was Swiss/Italian, but they never met) so this is not authentic Italian, more Aussie, but ultra tasty.
An important point to the flavour here is to ensure the tomato paste is thoroughly cooked out. It gives a much deeper and robust flavour.
Ingredients 250 gm mince meat (I use a pork/lamb mix)
1 small brown onion
3 cloves garlic
2 tbsp. tomato paste
1 cup tomato passata (crushed tomato)
1/4 cup red wine
400 ml beef stock
1/2 cup chopped fresh herbs or 1 tbsp. dried Italian herbs (I used rosemary, thyme, oregano, basil and bay)
Salt and pepper
100 gm spaghetti
Dice the onion and garlic and add to a saucepan with a little olive oil. Sweat the onions and garlic until soft but not coloured.
Add the mince and continue to cook over high heat until brown. Add the tomato paste and cook, stirring constantly until the mix is fairly dry.
Add the wine and evaporate 1/2 away, then add 250 ml of the stock, the tomato passata and herbs.
Cook over a low heat for 30 minutes, stirring occasionally.
Add remaining stock to required consistency, season to taste and keep warm until needed.
Cook spaghetti according to instructions, serve pasta, add bolognaise and top with shaved parmesan.