Bolognese with Marco's twist

Directions

1. Chop the carrots, onion and celery as finely as possible. By chopping finely it allows all the flavours to be released into the bolognese. (My Mum used to mince all the garlic, celery, onions, carrots and meat together.), Take the garlic cloves (you can use as much or as little as you like), crush them with the back of your knife and then slice them finely. Once sliced, add a little salt to the slices. Using the back of your knife again, mash it into a paste. The salt helps to get the paste really smooth and fine, but you can just use a garlic crusher or a food processor.
2. Add a generous amount of olive oil to a large saucepan or stove-top casserole.
3. Over a low heat add the carrots, celery, garlic and onion. Cooking down slowly, without colour, allows the natural sweetness in the carrot to come out.