Spaghetti Bolognese

500g spaghetti

500g minced beef

1 jar (or carton) tomato sauce or passata

1 onion, finely chopped

2 cloves garlic, minced

1 red chilli, finely diced

150ml beef stock

2 tsp dried oregano (or Italian herbs)

2 bay leaves

Olive oil

Salt and pepper, to taste

Freshly grated cheese

Fresh basil

Fry onion, garlic, and chilli in olive oil over medium heat until softened (5–8 minutes)

Add the minced beef and cook until browned, breaking it up as you go

Stir in the tomato sauce, stock, herbs, and bay leaves; mix well

Turn the heat low and simmer gently for 30–45 minutes, lid slightly ajar (longer is better)

Season to taste with salt and pepper

Boil the spaghetti in well-salted water until al dente

Drain and toss with the sauce, or ladle the sauce over the pasta in deep bowls

Finish with grated cheese and fresh basil

Serve immediately