Spaghetti (I did it my way) Bolognese

This is a meal my mum used to make when we where kids. I have modified it since and I believe made it even better than mums. Mum never used herbs very much in cooking but I have found that they add some wonderful flavours to food. I don't usually measure anything in this recipe its a matter of stick in what you have.

Ingredients:

1 x kilo mince beef

6 - 8 fresh tomatoes

1 x Onion (cubed)

2 x Red Capsicum

200 grams mushrooms (sliced)

1/2 cup tomato paste

1/2 cup of dry white wine

2 cloves of garlic (crushed)

fresh basil leaves to taste

fresh thyme

1 x teaspoon of salt

home made pasta

1/2 cup of chicken stock

Method:

slice open and de-seed the capsicum. Place it on a tray skin side up and put it under the griller until the skin turns black then place it in a plastic bag for five minutes to stew. Rinse the capsicum under cold water and peel off the skin then chop roughly.

Meanwhile roughly chop the tomatoes and cook them in a pan with the basil and 2 tablespoons of water until they are mushy (15 to 20 minutes).

Lightly saute the onions and crushed garlic, add the mushrooms and fresh thyme and saute until just cooked. Add the mince and continue to cook until the mince is brown. Add the salt, chicken stock, wine, capsicum, tomato paste and tomatoes and bring to the boil. lower heat and simmer for 30 minutes stirring occasionally.

Combine with cooked pasta and serve with freshly grated parmesan cheese over the top.