This recipe is just a theme on a variation, a ragú-like dish which anyone whose surname doesn't end in "-ini" or "-ossi" can identify with, even if Italians themselves don't. And any entire nation who votes for a corrupt, sex-mad TV mogul as Prime Minister TWICE has absolutely no right to criticise the following recipe!
500g minced beef
5 cloves of garlic, crushed under a wide knife and diced
10 leaves of fresh basil, chopped
7 peppercorns, crushed in a pestle & mortar
1/3 of a large courgette, sliced and quartered
2 onions, diced
1 red or green pepper, diced
A large glass of red wine
A tin of diced tomatoes or a carton of passata
Grated cheese (see after the recipe)
Take a bowl and put in the minced beef. Take a large pinch of salt, the chopped basil, the crushed pepper and the crushed garlic, and with a fork mix the ingredients up until they are well integrated.
Put them in a frying pan with olive oil and move about until the red changes to brown.
In a separate frying pan, put in the onions and red pepper; allow them to sweat and then add some more olive oil before you put in the courgette and the mushrooms, because they suck in the oil.
After about 5 minutes, add the mince from the other frying pan, the wine (see the photo below for the amount of wine I dared to use!) and the tomatoes, and cook on a medium heat for 45 minutes.
Serve with pasta and a generous portion of cheese.
Another thing I would like to mention, is that Cheddar is an ideal accompaniment to Bolognese. It has much less pungency about it than Parmigiano and blends in so well. I think Cheddar is one of the most underrated cheeses, and gets a bad reputation from its processed namesakes, used in American fast food *the author spits*.
If any Italians criticise your choice of cheese, let them know - it is better to have imagination and mix & match ingredients than to slavishly follow a recipe to the letter, in case Mamma would disapprove!