Spaghetti bolognese is a classic. I can remember my Mum making me and my brother strip to our vests whenever we ate this when we were younger. I usually make mine with penne pasta, just because I find it easier to cook. Grated parmesan over the top is a must!!

Ingredients

• 1 white onion
• 3 garlic cloves
• Low fat beef mince
• 1 tbsp tomato puree
• Beef stock cube
• 1 glass red wine
• Tin chopped tomatoes
• Dash of Worcester sauce
• 1 tbsp Marmite (optional)
• 3 bay leaves
• Handful of basil leaves
• Paremesan

Method

Finely chop the onion and garlic and add to a medium sized pan with a splash of olive oil. Cook on a low heat for 10 minutes, add a splash of water if the pan becomes dry.

Add the mince and fry until browned. Crumble in the beef stock cube, and stir in the tomato puree. Cook out the tomato puree for 3 minutes, otherwise it will become bitter. Add the red wine, and leave to reduce for 3 minutes. Add the chopped tomatoes, Worcester sauce, bay leaves and marmite. I love marmite in this, it add to the richness of the beef, and makes the dish more ‘beefy’ if that makes sense!!!

Leave to simmer for as long as you can, I like to put a lid on the pan, turn the heat down to low, and leave it for a couple of hours, adding water if it looks dry. I like my bolognese quite thick, with not much sauce. In the final minutes add the basil, so it starts to wilt. Finish with a good grating of paremesan.