Indian Bolognese

Method
1. Heat the olive oil in a heavy based saucepan, then add the garlic and cook it until it just starts turning a golden colour, and then add the pancetta, onions, celery, carrot, green chillies and bay leaves and cook it all over a low to medium heat until the vegetables have softened.
2. Next add the mince and cook it over a low to medium heat for a few minutes (until it has turned brown), and then add the tinned tomato, tomato puree, wine, garam masala, herbs, black pepper, and salt. Bring it all to the boil and then turn the heat down and let it simmer over a low heat (uncovered) for about 90 minutes until you end up with a thick and rich sauce.
3. Stir the finely chopped coriander into the cooked mince and serve with cooked spaghetti and grated parmesan on top.

Ingredients
1kg lamb mince
70g pancetta or bacon (finely chopped)
4 tablespoons olive oil
8 cloves garlic (crushed)
2 red onions (finely chopped)
1 stick celery (finely chopped)
1 carrot (finely chopped)
2 fresh green chillies (finely chopped)
2 bay leaves
80g tomato puree (4 tablespoons)
2 tins chopped tomatoes or passata (800g)
4 teaspoons finely chopped fresh (or dried) oregano and thyme
2 teaspoons garam masala
½ teaspoon coarsely ground black pepper
240 ml (1 glass) red wine
½ teaspoon salt
Finely chopped fresh coriander
80g grated parmesan