Lighter bolognese sauce

Method

1. Heat the olive oil in a large heavy-based saucepan with a lid over a medium heat. Fry the onion, celery, carrot and mushrooms for 15 minutes until the veg are softened and the onion is translucent. Stir in the crushed garlic and oregano and fry for 2 minutes more.
2. Add the pork and beef mince and fry for 5 minutes until it starts to brown, breaking up the mince and stirring with a wooden spoon as it fries. Add the tomato purée, bay leaves and thyme and stir well.
3. Pour in the chopped tomatoes, rinse out the tin with the hot stock and add it to the pan, then stir in the passata. Bring the sauce to the boil, then reduce to a simmer and cover with the lid. Simmer for 1 hour, then remove the lid and bubble gently to reduce the liquid for around 15 minutes.
4. Taste and season the sauce with salt and freshly ground black pepper. Serve half the bolognese sauce with freshly cooked pasta and grated parmesan or on jacket potatoes with some soured cream.