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Spaghetti Bolognese was never one of my favourites when I was a child. As a teenager, I would eat at a friend's or cook a microwave meal when my mum made spaghetti or lasagna. I went through a phase where I couldn't even look at it. It did begin to 'grow on me' as I reached my early twenties, though, mostly because I started to cook it myself. That way I could emphasize the elements I liked and disguise or eliminate the bits I wasn't so fussed on. After years of perfecting the recipe and cooking techniques required, I have finally found the recipe for perfect Spaghetti Bolognese. I have an Italian friend who even thinks mine is tastier than hers - you can't receive a better compliment than that!

Spaghetti Bolgnese (serves 4)

Ingredients:

Garlic

Chillies

Mi xed herbs with oregano

1 large onion

10 medium mushrooms

250g lean mined beef

1 tin chopped tomatoes

4-500g jar of Tomato pasta sauce

250g quick cook spaghetti

Making the sauce:

1. Roughly chop one white onion and 10 mushrooms into medium chunks

2. Heat one teaspoon of olive oil in a pan.

3. Gently cook half a teaspoon of garlic, half a teaspoon of chillies and the onion, until softened.

4. Add the mushrooms until they begin to brown.

5. Incorporate the minced beef in to the pan and cook until meat has changed colour.

6. Drain off the excess fan and return to the hob.

7. Add 1 tin of tomatoes and 1 jar of sauce.

8. Sprinkle in the mixed herbs and oregano and stir.

9. Simmer for 10-15 minutes, stirring occasionally.

*Special tips*

I always use "Lazy Garlic" and "Lazy Chillies"; they are quick and easy and always readily available in the kitchen cupboard.

When chopping the onions and mushrooms, don't make them too small. Also, don't over-cook the onions; it's good to have some texture in the sauce and leaving them a little "crunchier" is a good idea.

Add finely chopped peppers for extra texture or more chillies for an extra kick.

Pasta and serving suggestions:

10. Boil 400ml of water in a pan.

11. Add a teaspoon of olive oil and a pinch of salt.

12. Add pasta to the water and simmer for five minutes, or unti pasta has softened.

13. Drain off excess water.

14. Serve in shallow bowls with a large helping of sauce on top.

15. Sprinkle with Parmesan cheese, or if that's not too your liking, with a large helping of mature cheddar cheese.

Enjoy!

Learn more about this author, Michelle Harper Davies.
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