Dinner tonight will be Spaghetti Bolognese, something I haven't cooked in a remarkably long time. The ingredients are:

500g ground beef
250g dry-cure streaky bacon cut up into 2cm long pieces
300ml passata
250ml fresh beef stock
200ml Chianti or similar red wine
A large carrot, grated
A large onion, finely chopped
Two sticks celery, chopped into thin slices
2 bay leaves

Fry the beef, then transfer to a large pot. Do the same with the bacon. Fry the chopped onion in a little oil until it just softens then transfer it to the large pot. Same goes for the carrot and celery (do these at the same time). Add the bay leaves, stock, Chianti and passata to the large pot then bring to the boil. Turn the heat down and cook on a low temperature for 1.5-2 hours. By the time it is ready it should be a lot more reduced than when you first started. Check the seasoning then serve with the very best fresh spaghetti.