Joan Collins Spaghetti Bolognese

Step 1: Very large stockpot

Step 2: Heat the olive oil over moderately high heat.

Step 3: Add the onions and stir quickly to coat, then add the carrots and celery.

Step 4: Reduce the heat to moderate and cook, stirring frequently, until the vegetables have softened, about 5 minutes.

Step 5: Break the meat into the pan.

Step 6: Increase the heat to moderately high and stir until the meat is cooked through 5 to 7 minutes.

Step 7: Add the mushrooms, tomatoes, tomato sauce, salt, sugar, Worcestershire sauce, bay leaves, garlic and wine.

Step 8: (Put in crockpot here)

Step 9: Bring to a boil, then reduce the heat and cook at a very slow simmer, uncovered, until all but a few tablespoons of liquid remain and the sauce is thick, about 5 to 6 hours.( It will be easy to burn here watch it ) (stir frequently)

Step 10: Just before serving

Step 11: Cook the spaghetti according to package directions.

Step 12: (In heavily salted boiling water al dente)

Step 13: Drain in colanders.

Step 14: In large serving bowls,(or in pasta pan)

Step 15: Toss the pasta with half of the sauce.

Step 16: Serve with the remaining sauce on top and plenty of Parmesan on the side.