Lean Beef Spag Bol

Finely chop the onion, carrot and celery and mince the garlic. Measure the tomato paste, chopped tomatoes, stock, herbs and Worcestershire sauce. Bring a large saucepan of salted water to the boil for the spaghetti.

Heat the olive oil in a large frying pan over medium heat. Add the onion, carrot and celery and cook for 6–8 minutes until softened. Add the garlic and cook for 1 minute.

Add the lean beef mince to the pan. Cook for 6–8 minutes, breaking it up with a wooden spoon, until browned all over. Drain any excess fat if necessary.

Stir in the tomato paste and cook for 1 minute. Add the chopped tomatoes, beef stock, Worcestershire sauce, oregano, dried basil and bay leaf. Season, bring to a simmer and cook for 20–25 minutes until rich and thickened.

While the sauce simmers, cook the spaghetti in the boiling salted water according to the packet instructions until al dente. Drain well, reserving a splash of pasta water if needed.

Remove the bay leaf. Toss the spaghetti with the beef sauce, loosening with a little reserved pasta water if needed. Serve hot with grated Parmesan and fresh basil if using.