Traditional Italian Spaghetti Bolognese

Ingredients 

2 Tbsp Olive Oil
1 large onion, peeled and finely chopped
1 garlic clove, crushed
1 lb beef steak mince
Half pint of beef stock
Passata Sauce 
1 tin cherry tomatoes 
1 tablespoon red wine
1 teaspoon chopped basil
1 teaspoon oregano
freshly ground black pepper
Spaghetti approx 3oz per person
Parmesan Cheese shavings

Heat 2 spoons of oil in a large pan and fry the onion and garlic.  Mix in the beef mince and cook until browned.

Stir in the tomatoes and stock.  Pour the passata into the empty tomatos can about half way, as it is very concentrated, add to the pan.  Rinse the can with a little water and add also.

Place the red wine, basil, oregano and black pepper into the pan and heat until it starts to bubble.

Reduce the heat and simmer gently for around 20 minutes. 

Whilst this is simmering cook the spaghetti in salted boiling water for approximately 10 minutes.  Taste a little to make sure it is cooked, but not too soft.

Check the sauce is not too dry and add a little of the water from the pasta .  Drain the pasta.

Just before serving,  add the drained pasta to the sauce and mix carefully.

Serve and add the parmesan shavings.

Buon Apetito