Spaghetti Meat Sauce

6 tbsp rice bran oil
4 cloves garlic, sliced
2 bay leaf, cut in half
2 onion, minced
2 carrot, minced
2 stalk celery, minced
500 g ground beef
250 g ground pork
2 tsp SIDS SMOKEY GARLIC SAUCE
2 cups red wine
2 cans whole tomato, 794 g, including juice
4 cups vegetable stock
16 button mushrooms, sliced
4 tbsp butter
SIDS SALT & PEPPER to taste
parsley, finely chopped, to garnish
Parmesan cheese, grated

In a large frypan, heat oil on medium and cook garlic and bay leaf until fragrant. Add onion, carrot, celery and sauté until golden brown. Add the meat and break into pieces with wooden spoon.
Add SIDS SMOKEY GARLIC SAUCE, red wine and simmer until the alcohol is evaporated. (no longer strong wine smell)
Add the whole tomato and break up into small pieces with a wooden spoon. Add vegetable stock and mushrooms.
Using a fine-mesh strainer, skim off the scum and foam on the surface. This process is important to achieve a refined taste. Prepare a bowl or measuring cup filled with water to clean the sieve.
Cook the sauce, uncovered, on medium-low heat until the liquid is almost evaporated, about for 1 hour. Stir once in a while to make sure the ingredients are not stuck on the bottom of the pan. When you can draw a line on the bottom of the pan with a spatula, it's done.
Add butter and stir to combine. Season the sauce with SIDS SALT & PEPPER to taste. (make sure you taste it) Serve the meat sauce on spaghetti and garnish with parsley. Grate Parmesan cheese at the table before you enjoy.