Ingredients:

500g Mince1 Large Onion – choopped4 cloves garlic – crushed 1 Chilli – finely chopped (you can leave this out)1 cup beef stock ¼ cup tomato paste2 Tbs Origanum1 tin chopped peeled tomatoes2 Tbs Worchestershire sauce

Salt and pepper Parmesan cheese Spaghetti

Method:

1. Add a glug of olive oil to a pot and put it on hight. When the oil starts to smoke add the onion, cook until glassy. Add the garlic and chilli and cook until fragrant. About 1 minute. 
2. Now add the mince and mix well. Here you have two choices:
   1. Easy: Just keep stirring until the mince is graininy and has a nice brown colour, or
   2. Moderate skil: Push the mince down with a potato masher and let it cook until the mince is a deep, dark brown (not black). Then flip it over – like a giant patty – and repeat. The dark brown colour gives is an amazing depth of flavour. 
3. Now add the tomato puree and stir well. Then add the tinned tomatoes, origanum, stock and Worchestershire sauce. Stir well. 
4. Allow to cook for at least 30 minutes with the lid off. Ideally you want to cook it for about 2 hours, lid on, anything inbetween will work but longer cooking leads to more flavour.

Add a spoon of bolognese to the spaghetti, top with fresh parmesan and serve.  

Cook the spaghetti according to the packet. 

Place the spaghetti in a bowl, add ground black pepper and parmesan.