Classic Spaghetti Bolognese

Ingredients

• 250g minced beef
• 1 carrot
• 400g chopped tomatoes
• 15ml soy sauce
• 15ml Henderson's Relish
• 40g cheddar cheese
• ½ beef stock cube
• 190g spaghetti
• 1 red onion
• 2 garlic cloves

Method

1. Peel and finely chop (or grate) the garlic. Peel and finely dice the red onion. Top, tail, peel and finely dice the carrot.
   
2. Boil a kettle. Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat. Once hot, add the chopped onion, carrot and garlic and cook for 6-8 min or until beginning to caramelise.
   
3. Meanwhile, add the spaghetti to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 8-10 min or until cooked with a slight bite. Once cooked, drain and reserve a cup of the starchy cooking water.
   
4. Once the vegetables have softened, add the beef mince and cook for 4-5 min further or until browned, breaking it up with a wooden spoon as you go.
   
5. Once the beef mince has browned, add the Henderson's Relish, 1/2 beef stock cube and soy sauce and cook for 1-2 min.
   
6. Add the chopped tomatoes and cook for 12-15 min or until the liquid is reduced by half and the sauce has thickened – this is your bolognese sauce. Meanwhile, grate the cheddar cheese.
   
7. Once done, stir the drained spaghetti through the bolognese sauce. Give everything a good mix up until the sauce has coated all of the spaghetti – this is your classic spaghetti bolognese. Garnish with the grated cheddar and a good grind of black pepper.

   Tip: add a splash of the starchy pasta water if it's looking a little dry.