Break off the celery leaves and put them aside.

In preparation for the spaghetti Bolognese, cut up the carrot, celery, onion and pancetta and mix it together in the food processer.

Put the saucepan on the stove at a medium heat and add some extra virgin olive oil.

Add the mixture that you just made from the food processor and stir well. Cook this for 5 minutes until it becomes nice and golden.

Add in both types of mince and stir well. Break the mince down using a wooden spoon and blend it in well with the other ingredients.

Add salt, pepper and oregano and mix it through as well.

When 80% of the mince has turned brown, add 200ml the red wine and cook it until it evaporates.

Chop up the basil and celery leaves and add it to the Spaghetti Bolognese sauce. Mix it through…and take time to smell the beautiful aroma...

Add 3 tablespoons of tomato paste into the mix and stir it well.

After around 5 minutes you will see that the paste has made a liquid. At this point at the beef stock.

Cover the saucepan with a lid and cook the Spaghetti Bolognese for 3 hours.

Add 5L of water to a large pot and bring it to the boil.

Throw in a few pinches of rock salt, mix it through and add your choice of pasta.

Cook the pasta for your Spaghetti Bolognese dish until it is al dente, and then strain it well and add it to the saucepan of sauce!

Mix it together well.

E ora si mangia, Vincenzo’s Plate….Enjoy!