Vegetarian Ragu and turning it into meat Bolognese sauce

Vegetable ragu:

Ingredients:
3 large carrots
3 large stalks of celery
3 zucchini the same size as the carrots
1 large tin of whole peeled tomatoes
lots of herbs. I use marjoram, oregano, basil and thyme.
2 large onions

In a food processor whiz all veggies but the onions into mush. Do in batches if you only have a small hand processor.

In a large saucepan cook the onions in a small amount of olive oil until caramelised.

Add the vegetable mush, put the lid on, and simmer for 2-3 hours for the flavours to infuse.

Allow to cool and then store in an airtight container.


Bolognese Sauce:

Ingredients:

500gm (a pound, ish) lean ground pork. you can also use veal or beef if you want. Get the good stuff from the butcher tho, the grind is smaller.
3 slices lean bacon (it's a real thing)
a hand full of button mushrooms chopped
1 large onion
a few shakes of worchestershire sauce
a few shakes of raspberry vinegar (not even joking)
A few large ladles of vege ragu

in a large saucepan or frying pan heat olive oil until hot.

Add bacon, onions and mushrooms. Cook until well caramelised. (I cooked until just shy of burnt and it added a really nice smoky flavour).

Add ground pork and stir constantly to break up. Cook until partially brown and then sprinkle with worchestershire sauce.

Add vege ragu to the type of sauce you like (I add a whole batch of ragu to 500gm of meat because I like a thin sauce, lesss ragu, thicker sauce).

Add a few good dashes of raspberry vinegar and some wine (if you so desire, I use white because its a bit softer/sweeter), put the lid on and simmer for at least an hour. The longer you cook the better it'll taste.