Spagetti Bolognaise

The bolognaise sauce is best made in advance. I will normally cook it in the morning and reheat before cooking the pasta in the evening. You can double up on the sauce and use the rest to make a lasagna a few days later as it keeps well in the fridge.

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Step 1

Add half the oil to the pan and brown the mince on a medium heat ensuring that is is cooked through. Once this is done remove the meat from the pan draining off any fat that has cooked out of it.

Step 2

While the mince is cooking, finely chop the onion and pepper.

Step 3

Add the other half the oil to a pan and on a low heat cook the onions and peppers until they are soft.

Step 4

Crush the garlic and add it to the pan then continue to cook everything for a further 2-3 minuets.

Step 5

Add the mince back into the pan with the tinned tomatoes, tomatoe puree, beef stock, herbs and seasoning. Allow to cook through for at least 10-15 minuets so the flavours combine. You may wish to add more seasoning before cooking the pasta.

Step 6

Bring a pan of water to the boil and cook your pasta as per the instrucions given on the packet.

Step 7

Serve the pasta and bolognaise sauce topped with parnasan.