preparation time:

40 minutes

cooking time:

20 Minutes

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Deep Frying Pan

Chef Knife

Chopping Board

Spatula

Colander

1.

Using a non-stick pan, add a drizzle of olive oil and turn the heat on to medium high.

2.

Add the mince and break apart any lumps with a wooden spoon. Let it cook for a couple of minutes, occasionally stirring it until starts to go brown (not just grey!). At this point, don’t be afraid to really brown the mince, as this adds a rich flavour to the bolognese. Once cooked, take the beef mince out of the pan and keep to the side ready.

3.

With the same pan on a medium heat, add another little splash of olive oil, then add your Onion, Garlic and Rosemary and cook for about 5 minutes until soft, stirring now and then.

4.

Add the cooked mince back to the pan and add the Red wine, Chopped Tomatoes, Tomato Puree, Basil Leaves. Stir it well, and when it all starts to bubble turn the heat down low and let it simmer for 20 minutes, or until it has reduced to a sauce. If it looks like its drying up, you can add a little water.

4.

Your pasta will take between 8 - 12 minutes to cook (check the packet), so when you are ready, get another pan and add boiling water. Be careful! Turn it onto medium heat and make sure it's boiling in the pan, and add a good pinch of salt to the water.

5.

Add the spaghetti to the pan, and cook it according to the instructions on the packet. When it's cooked, carefully drain the pasta using a colander in the sink.

6.

Divide the spaghetti between your plates or bowls, add a good spoonful of Bolognese and serve!