• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 1kg (2 1/4 pounds) minced beef
• 1 large glass red wine
• 2 tins chopped tomatoes
• 1 beef stock cube
• 1 tbsp sugar (optional)
• 2 tsp dried oregano
• Salt and freshly ground black pepper
• 300g (12oz) dried spaghetti
• Parmesan to serve

Italians may argue that an authentic bolognese sauce should contain pancetta, carrots, celery, onions, tomato paste and a dash of wine, and tagliatelle rather than spaghetti, but we think this version is just as good.
The beauty of Spaghetti Bolognese is that the bolognese sauce can be whipped up using everyday ingredients including minced beef and tinned tomatoes. It's also a healthy dish, with the beef providing plenty of iron and tryptophan - which helps you sleep - while the tomatoes are full of lycopene, a powerful antioxidant which is believed to reduce the risk of certain cancers.
Making extra quantities and freezing separate portions means you can always make a hearty meal in a short amount of time on busy weekday evenings. Why not try this washed down with some red wine, such as a EUROSPAR Cabernet Sauvignon.

Heat the olive oil in a large saucepan. Add the onion and cook for 3-4 minutes until soft. Add the garlic before adding the mince, breaking it up in your hands as it goes into the pan. Stir everything together, allowing the meat to brown slightly. Once nearly all of the meat has changed colour, add the red wine and bring to the boil before adding the tomatoes. Stir well, then crumble in the stock cube and oregano. Bring everything to the boil before turning the heat down to a simmer. Simmer for 1 hour or until everything has reduced, creating a thick sauce. Once thick, season with salt and pepper and a little sugar if needed (this will depend on the tomatoes). Serve with pasta and Parmesan shavings.