Spaghetti Bolognese Serves 2 Preparation Time - 40 mins Cook - 45 mins

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Ingredients 1 tbsp olive oil

1/2 onion finely chopped

Small clove of garlic finely chopped

2 rashers streaky bacon

200g mince meat

1 tbsp tomato purée

1 level dessertspoon flour

1 small tin chopped tomatoes (212g)

25g mushrooms, chopped

100ml beef stock made with 1/3 stock cube

Dried oregano, salt & pepper to taste

150g dried spaghetti

Grated Parmesan to serve

Method 1. Heat 1 tbsp olive oil in a saucepan and add the chopped bacon. Cook until browned.

Remove the bacon and put to one side. Add the onion and garlic to the pan and sauté until softened but not coloured. Add the mince and keep on stirring until the meat is sealed.

2. Add the tomato purée and flour and cook for a couple of minutes. Add the chopped tomatoes, salt & pepper, mushrooms, oregano and stock. Finally add the cooked bacon. Simmer for 30 minutes.

3. Bring a pan of salted water to boiling point, add the dried spaghetti, turn the heat down to a simmer, put a lid on the spaghetti and cook for 10-15 minutes until tender. Drain using a colander, add seasoning to taste and a drizzle of olive oil.

4. Serve the spaghetti Bolognese with grated Parmesan.