Spaghetti Bolognese

The old favourite, can't believe this hasn't been posted already! The basic tomato and mince sauce can be used as the basis for a chilli too as it's very versatile. The addition of the red wine and balsamic vinegar makes a nice rich dish, so for a lighter dish omit these.

• 500g Beef Mince
• 2 tins chopped tomatoes
• 1 medium onion, chopped
• 2 cloves garlic, crushed
• basil
• oregano
• salt + pepper
• sugar
• bay leaves
• balsamic vinegar
• red wine
• 400g spaghetti
• olive oil

Fry the onion in the oil in a large pan until it has softened a little, then add the garlic (if you put them both in at the same time the garlic will burn). Once they're both softened nicely add the mince and brown it all over.

Once the mince is nicely browned add the tomatoes and stir well.

Add the seasoning, a pinch of sugar, the herbs (dried work fine with this recipe) and chuck in a couple of bay leaves. Leave to simmer for 5 mins.

While the sauce is simmering put the pasta on to cook in a large pan of boiling water for 10-15 minutes with a little oil to stop it sticking together.

Add a slosh of red wine (you can then drink the rest of the bottle with the meal!) and about a tablespoon of balsamic vinegar, leave to simmer on a low heat, stirring occasionally.

Once the pasta is cooked, drain and mix with the sauce. Serve with the rest of the wine and garlic bread. Don't attempt to eat this whilst wearing a white shirt!