beautiful bolognese

If I can say so myself I make a very yummy delicious bolognese and an even yummier lasagne :)
And it seems that most people agree with me, if I can brag like this that is ;)

So, bolognese sauce for approx. 5-6 servings
- 1 table spoon of olive oil (max)
- 2-3 onions (chopped up) - 1 garlic clove (chopped up in tiny pieces)
- 1 chilli (cleaned of seeds, chopped into small pieces) optional
- 500 g of nice minced meat (if you live in Switzerland, I can recommend against the one at Migros which I find awful - Coop or Manor's is better - and if you get it a half price at 9.90/kg it's even nicer)
- 2 big carrots (peeled and cut in small pieces)
- 300-500 g of button mushrooms champignons de Paris (cleaned and sliced)
- 2 squash (peeled and cut in small pieces)
- 1-2 dl of red wine
- 500 g can of peeled tomatoes
- some water
- salt
- pepper
- a handful of oregano (remember to crush them in your hand for more flavour)
- 2 teaspoons of ajvar (very nice Balkan mixture, if you can't find it use 1 teaspoon of tomato purée instead plus some extra paprika powder)
- paprika powder
- Optional: 1 teaspoon of chilli if fresh chilli wasn't used

Fry the onions and garlic plus chilli if used until they start to colour, add the minced meat. Stir it until it's cooked through. Add carrots, mushrooms, and squash - let cook for a little while and then add wine. Add the peeled tomatoes and cut them up roughly in the pan. Add some water, half the can approx. Add all the species and let the whole thing cook for 45 minutes. Stirring regularly and adding water as needed. Taste it off - note that for using as base in lasagne it's nice to have it really spicy, but for use directly with pasta, spare a bit on the spices.

Enjoy!!