This recipe uses spaghetti which we only cook long enough to ensure that it is still al dente when reheated by the customer. We then finely chop carrots, courgettes, celery and red peppers and cook these slowly with some onion, garlic and oregano until they are soft to make the flavour base for the Bolognese. We then add minced beef (which we mince on-site), chopped tomatoes, tomato puree and beef stock and let this simmer to allow the flavour to develop. We finally add some basil to give it an authentic Bolognese flavour.