Simple Spag Bol

I've been away for a while, preparing for my Christmas feast, so will be doing a few updates this evening.  I haven't been to the gym since last Tuesday either, so feel a bit guilty, but it is Christmas!

Before the big event  I cooked some more simple food and this one was particularly good due to the ratio of pork and beef mince (3:1 pork:beef) so thought I would share.  I do love a good spag bol, particularly during the festive period where one tends to over-indulge on all kinds of bad stuff (cheese in my case, I have practically gorged myself on the stuff :-/)

I use onions, garlic, finely chopped mushrooms, mince, tomato puree, chopped tomatoes, passata and a few secret ingredients in my spag bol.  I have always cooked it from scratch since my Uni days, I remember only too well the packets of Shwartz mixes my mother used to use and then it was Dolmio jars.  It's really not difficult so long as you keep tasting and add whatever is needed (much helped by not smoking I have to say, almost 7 weeks now :). 

As for secret ingredients, sometimes I use balsamic, sometimes I use a dash of Worcester sauce, but always I add sugar and plenty of salt and freshly ground pepper.  I prefer to use fresh herbs but sometimes as a little dried oregano or basil.  It all depends on the taste buds on the day.