1tsp olive oil
150g beef mince
½ small onion, finely chopped
½ small carrot, finely chopped
½ small celery stick, finely chopped
1 small garlic clove, crushed
1tsp tomato purée
227g can chopped tomatoes
½tsp dried Italian mixed herbs
½ beef stock cube, crumbled
Salt and freshly ground black pepper
100g spaghetti
1 Heat the oil in a saucepan over a high heat. Cook the mince, stirring to break up any lumps, for 5min or until browned.
2 Add the onion, carrot, celery and garlic. Cook, stirring, for 2min, then cover the pan and cook over a low heat for 5min or until the vegetables are soft. Add a splash of water to the pan if needed to prevent the ingredients catching.
3 Add the tomato purée, chopped tomatoes, herbs, stock cube and 100ml boiled water to the pan. Season with salt and pepper, then mix well. Bring to the boil, then reduce the heat to low and simmer for 15min or until the sauce has reduced and thickened.
4 Meanwhile, cook the spaghetti in a saucepan of boiling water according to the pack instructions. Drain and place in a bowl. Spoon over the Bolognese sauce and serve with chopped parsley and grated Parmesan, if liked.
Use leftover beef mince to make burgers or fry with fajita spices and serve in tortilla wraps or taco shells. Alternatively, make a double batch of this Bolognese sauce and freeze the leftovers for another day.