500g lean beef mince

1 large onion

5 garlic cloves

1 cup Vegetable stock or red wine

1 tbsp ground cumin

1 tbsp paprika

1 tbsp black pepper

2 tbsp oregano

1tbsp Worchester Sauce

1 tsp salt

3 bay leaves

Parmesan cheese

½ tube tomato puree

250g spaghetti

Always a winner.

Peel and crush the garlic, sprinkle with salt and olive oil and leave to infuse. Peel and dice the onion.

Fry the onions until soft and golden, take out of pan and set aside.

Cook the beef mince (in the same pan) on high heat, stirring often and breaking up any lumps into small pieces.

Add the vegetable stock or red wine.

Add the onions, garlic and bring to the boil.

Add the tomato puree and stir well until you have nice thick sauce.

Add all the spices including Worchester Sauce and bay leaves.

Cook on low heat for min 20min.

If you have time leave to simmer for 30min for the spices to infuse (or leave overnight!).

Stir occasionally and remove the bay leaves before serving.

Meanwhile cook the spaghetti to pack instructions so that they are ready at the same time as the sauce.
Note: time this well and don’t overcook the pasta.

Drain spaghetti and serve onto plates.

Spoon the spag bol sauce over the spaghetti.

Serve with grated parmesan cheese, extra oregano.