Simply Perfect Beef Spag Bol

1.Boil a kettle. Peel and finely chop the brown onion(s). Top, tail, peel, and finely chop the carrot(s).

2.Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over medium-high heat. Once hot, add the chopped onion and carrot with a pinch of salt and cook for 3-4 min or until beginning to soften.

3.Peel and finely chop (or grate) the garlic.

4.Once the onion and carrot are beginning to soften, add the beef mince to the pan and increase the heat to high. Cook for 3-4 min further or until browned all over, breaking it up with a wooden spoon as you go.

5.While the beef mince is cooking, add the spaghetti to a pot of boiled water with a pinch of salt and bring to the boil over a high heat. Cook the spaghetti for 8-10 min or until cooked with a slight bite, then drain and return to the pot until serving. Meanwhile, dissolve the beef stock mix and soy sauce in 100ml (200ml) boiled water – this is your stock.

6.Add the chopped garlic, tomato paste, stock, chopped tomatoes, dried basil, and dried oregano to the pan. Season with salt and pepper, bring to the boil over a high heat and cook for 4-5 min further or until thickened (no pink meat) – this is your beef bolognese.

7.Chop the parsley finely, including the stalks. Grate the Italian hard cheese.

8.Serve the beef bolognese over the spaghetti. Top with the grated Italian hard cheese and the chopped parsley and enjoy!