SPAGHETTI – the way your mum made it!
For the Bolognese sauce:
- 2 medium onions, chopped
- 1 tbsp olive oil
- 1 garlic clove, crushed
- 500g lean minced beef
- 90g mushrooms, sliced
- 1tsp dried mixed herbs
- 400g can or chopped tomatoes
- 300ml hot beef stock
- 1 tbsp tomato ketchup or purée
- 1 tbsp Worcestershire sauce
salt and ground black pepper
- 350g spaghetti
- freshly grated Parmesan
Put the onion and oil in a large pan and fry over a fairly high heat for three to four mins. Add the garlic and mince and fry until they both brown. Add the mushrooms and herbs. Cook for another couple of minutes.
Stir in the tomatoes, beef stock, tomato ketchup or purée, Worcestershire sauce and seasoning.
Bring to the boil, then reduce the heat, cover and simmer, stirring occasionally, for 30 min.
Meanwhile, cook the spaghetti in a large pan of boiling, salted water, according to packet instructions. Drain well, run hot water through it, put it back in the pan and add a dash of olive oil, if you like, then stir in the meat sauce.
Serve in hot bowls and put your Parmesan or cheddar cheese on top.