This is my variation on the classic Italian recipe + lots of variations (see substitution section). I used to always use bought pasta sauces until I realised how much better it is making your own and it's just as easy! My family has diverse tastes so depending on who I'm cooking for decides which version I make! Vegetarian for my mum, meaty for my brother, traditional for my dad etc...
I often make a vegetarian version of this dish because I often find red meat sits too heavy in my stomach. Simply omit the beef mince and double the original quantities of vegetables and add 2 zucchinis (chopped), 100g green beans (trimmed and halved), and 2 tomatoes (chopped) when adding the tinned tomatoes.
This recipe only gets better with age! For a richer sauce, make the sauce the day before and then leave it to cool, refridgerating over night. An hour before serving return the sauce to the pot and reheat over low-medium heat, stirring occassionally.
If you want to do something different with the leftovers then add a 400g can of red kidney (or mexican) beans and 2 tsps chilli powder to the mix when reheating. This creates the perfect mexican style sauce for burritos, tacos, or enchilladas.