Simply Perfect Lean Beef Spag Bol With Fresh Tagliatelle

Boil a kettle

Peel and finely chop your brown onion[s]

Top, tail, peel and finely chop your 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 with a pinch of salt and cook for 3-4 min or until beginning to soften

Peel and finely chop (or grate) your garlic

Once the onion and carrot are beginning to soften, add your 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

Meanwhile, dissolve your beef stock mix and soy sauce in 100ml [150ml] [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 5 min further or until thickened and the mince is cooked through (no pink meat!) – this is your bolognese

Meanwhile, add your fresh tagliatelle to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the tagliatelle for 3-4 min or until cooked with a slight bite

Once done, drain the tagliatelle

Chop your parsley finely, including the stalks

Grate your Italian hard cheese