Copy of Simply Perfect Lean Beef Spag Bol

Boil a kettle

Peel and finely chop the brown onion[s]

Top, tail, peel and finely chop the carrot[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the chopped onion and carrot and cook for 3-4 min or until beginning to soften

Peel and finely chop (or grate) the garlic

Once the onion and carrot are beginning to soften, add the lean beef mince to the pan and increase the heat to high

Cook for 3-4 min further or until browned all over, breaking it up with a wooden spoon as you go

While the lean beef mince is cooking, add the spaghetti to a pot of boiled water with a pinch of salt and bring to the boil over a high heat

Cook the spaghetti for 8-10 min or until cooked with a slight bite, then drain and return to the pot until serving

Meanwhile, dissolve the beef stock mix and soy sauce in 100ml [200ml] boiled water – this is your stock

Add the chopped garlic, tomato paste, stock, chopped tomatoes, dried basil and dried oregano to the pan

Season with a grind of black pepper, bring to the boil over a high heat and cook for 4-5 min further or until thickened – this is your lean beef bolognese

Chop the parsley finely, including the stalks

Grate the Italian hard cheese