No one lese is playing - so I will!

I do like your recipe - but only have the following preferences.

1. I like the sofrito to be large pieces rather than moulared.

2. I like to add chopped up smoked streaky bacon fried down to crispy pieces. I prefer this to pancetta and think the crispy saltiness adds flavour and texture.

3. I'm afraid I'm a heathen and love lot's of thickly sliced mushrooms as well!

4. I like to fry and brown the mince beef seperately from the sofrito mix. I like the mince meat texture to be seperate grains and like to remove the meat fat and scum from the meat mix and add the streaky bacon with fat for the flavour and add extra olive oil. I then put them all together before letting it do the long slow cook. I have a lovely cuisinart slightly programmable slow cooker which is ideal for my ragu.

5. This is one of those things that I batch cook because it freezes well and stores in those chinese take-away plastic containers.

6. This also benefits from window-sill basil plant which should be torn and added with the parmesan on serving.

7. It has to be fettucine.