My Spag Bol - Easy

Serves 3 - 4

1lb butchers extra lean minced beef

1 onion, chopped

150g mushrooms, sliced

400g can chopped tomatoes

1/2 pint beef stock

2 tbsp tomato puree

Lakeland Herb Sea Salt

splash of Worcestershire sauce

pepper

dried spaghetti (65g per person)

freshly grated Parmesan or Gruyere, to serve

parsley, to serve

steamed veg, to serve

Brown the mince off in a large frying pan, add the onion and mushrooms and fry for a further 5 mins.  Add the rest of the ingredients, bring to the boil and then simmer for at least 30 minutes, the longer you leave it the better the taste.  Add more stock if it starts to dry up.

Cook the spaghetti according to packet instructions, I always add some oil to the water to stop the spaghetti sticking together.  

Serve it with a sprinkle of parsley and loads of grated Parmesan or Gruyere with plenty of veg.