Spaghetti Bolognese

2tbsp olive oil

500g beef mince

1 white onion

4 garlic cloves

1tsp sea salt

1tsp ground black pepper

800g chopped tomatoes (2 tins)

400ml beef or vegetable stock

300g spaghetti

1) Start by heating a large saucepan over a medium heat. Next, add half your olive oil and once sizzling add the beef mince and a pinch of salt and pepper. You need to cook the mince until well browned over a medium-high heat. Once browned, transfer the mince to a bowl and set aside.

2) To begin the sauce add the remaining olive oil to the saucepan you browned the mince in. Whilst your onion is heating up, dice your onions and garlic. Next, add the onions, salt and pepper and fry gently for 10 - 15 minutes, or until softened and they have taken on some colour.

3) Last but not least , add the garlic and cook for another 2 to 3 minutes. Finally, add the tomatoes to the pan and stir well to mix before pouring in the stock, adding back the beef and allowing to simmer gently for 45 minutes, or until the sauce has thickened.

4) When ready to cook the spaghetti, heat a large saucepan of water and add a pinch of salt and cook for around 5 minutes, 2 minutes less than the packaging. Once the spaghetti is cooked through, drain and add to the pan with the Bolognese sauce and mix until they are combined.