About this recipe:Everyone loves a good spag Bol - my version is rich with red wine and port - good enough to serve for an informal dinner party. Tastes best made the day before - make loads and freeze for an easy after work dinner.
1 tablespoon dried herbes de Provence or use a mix of dried oregano and mixed herbs
1 pinch sugar
salt and freshly ground black pepper
1 handful torn fresh basil
Parmesan cheese, grated or shaved
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Method Prep:10min › Cook:3hr › Ready in:3hr10min
Heat a heavy based casserole or large saucepan with the oil. Add the onions and carrot and sweat down. Add the mince, break up any lumps with a wooden spoon and cook until mince is browned off. Add the garlic and cook for about 2 minutes, mixing well.
Pour in the red wine and port and cook for a couple of minutes. Now add the tomatoes and mix really well together. Add all the other ingredients except for the fresh basil and cheese. Bring to the boil, then turn heat down immediately to a very low simmer. Do not cover. Allow to simmer away for at least 3 hours, stirring occasionally, until the sauce is quite thick.
Serve on top of spaghetti with the basil and cheese.
The sauce can be made 24 to 48 hours in advance.
My 'Vampires at bay garlic bread' goes well with this and a lovely bottle of red wine.