Beef Spaghetti Bolognese

Finely chop the onions and garlic. Heat 1 tbsp olive oil to a large saucepan over medium heat. Add the chopped onions and garlic and fry for 5 minutes.

Add the beef mince to the pan, stirring for 4 minutes until all the meat has browned. Then drain the excess fat.

Add both cans of plum tomatoes and stir well, breaking up the plum tomatoes with a wooden spoon. Finely chop three-quarters of the fresh basil and add to the pot, along with 2 tbsp tomato purée and the beef stock cube. Stir thoroughly. Bring the mixture to a boil, then reduce the heat to a simmer and cover with the lid.

Prepare a large saucepan of boiling salted water. After the bolognese has been simmering for 10 minutes, add the spaghetti to the boiling water for 10 minutes.

Once the spaghetti is cooked use a colander to drain. Then, add the spaghetti to the bolognese mixture, stirring well. Serve into four portions and top with grated parmesan and the remaining fresh basil.