Preparation time: 15mins
Cooking time: 30-60mins
Serves 4/5

Heat a large saucepan and add the olive oil.
When hot, add the mushrooms and onions over a moderate heat. Stir and shortly after add the garlic.

When the onions and mushrooms have started to turn golden add the mince. Turn down the heat slightly.
Stir in, mixing well with the mushrooms, garlic and onions until the mince has all been browned.
Pour off / scoop out any excess fat - although this may not be necessary.

Add the two cans of chopped tomatoes and stir / mix well.
Bring to the first signs of boil (the juice will start bubbling) and add the tomato puree, wine, sugar, salt, pepper, pesto, dried basil and dried oregano.
Stir and mix well, ensuring that the mixture has once again been brought to the boil, put the lid on and then reduce heat. Stir occasionally.

Note - The bolognese sauce can be ready in about 20mins from this point or for best results in an hour.

The 20 minute version:
Ensure the heat on the sauce is medium low. Keep the lid half on and stir frequently.
Wait 5mins (take the time to clean up!) and then cook the spaghetti.
When the spaghetti is ready take the sauce off the heat, add the fresh basil leaves, stir in well and serve.
Garnish with cheese if desired.

For best results:
The bolognese is best left cooking for about an hour with the lid on and on a very low heat setting. Stir occassionally.
Time the spaghetti accordingly!
When the spaghetti is ready take the sauce off the heat, add the fresh basil leaves, stir in well and serve.
Garnish with cheese if desired.