Nearly everyone i know has their own variation of the classic Spaggetti Bolognese so i thought it would be interesting to see them here, particularly the transatlatic differences. Heres my recipe Ingredients 2 medium carrots, diced small 2 sticks of celery, diced small 1 large green pepper (bell), diced small 2 onions, diced small 4 cloves of garlic, crushed small handfull of dried italian (porchini) mushrooms 250 grams (1/2 lb) pork mince 250 grams (1/2 lb) beef mince 2 tins (400g) of chopped tomatos 1 tbls tomato puree 16 floz of italian red wine 1 tsp dried majoram 1 tsp dried thyme 4 tbls of fresh parsley, chopped 1 tbls plain white flour olive oil for cooking salt and pepper for seasoning Pasta of your choice for serving with (usually spaggetti) and freshly grated parmesan cheese for sprinkling Method Heat the oil in a large pan and add the carrots, onions, celery, pepper, garlic, dired mushrooms and dried herbs and some seasoning, fry gently for around 15 minutes till softened. Add the pork and beef mince, season again with pepper (no salt this time) and keep stirring until all the meat is browned, once browned stir in the tbls of flour until its absorbed. Stir in the tinned tomatos, tomato puree and red wine, season again with salt and pepper and bring the pan up to simmer cover then pan and leave to cook on a low heat for 3 hours stirring occasionally. When the 3 hours is up stir in the fresh parsley, taste the sauce for seasoning and adjust as needed (i usually add more pepper at this point) leave to cook uncovered while you cook the pasta. Serve in large bowls with the sauce on top of the pasta, sprinkle liberally with the parmesan and serve with chunks of garlic bread on the side.