Kelly's Spaghetti Bolognese

This has been a favourite meal of mine for years. Easy and tasty, the aroma alone is great! I use a Dolmio bolognese sauce (sold in the UK) which is excellent but your favorite spaghetti sauce will do just as well. I'm not a big garlic fan so I don't tend to use a lot of it in this recipe but for those who are, you might want to add a whole garlic clove instead of half. Mushrooms go great too.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  lb ground beef
• 12  ounces spaghetti
• 1⁄2 tablespoon olive oil
• 1  medium Spanish onion, finely chopped
• 1⁄2 garlic clove, peeled and crushed
• 7 1⁄4 ounces diced tomatoes
• 1  beef bouillon cube (Oxo if possible)
• 1⁄8 teaspoon dried oregano
• 1⁄8 teaspoon basil
• 1⁄8 thyme
• 1 (320 g) jar  of dolmio  bolognese sauce or 1 (320 g) jar  your fave  spaghetti sauce
•  parmesan cheese, grated

Directions

1. Heat oil in a heavy-based skillet.
2. Fry onions and garlic for a few minutes or until softened.
3. Add beef and cook over moderate heat until no longer pink, stirring to break up.
4. Crumble the bouillon cube over beef and continue stirring for a minute or so.
5. Add the diced tomatoes, Dolmio (or other spaghetti sauce) and seasonings to pan then bring to boil.
6. Reduce heat and simmer for 25 minutes.
7. Meanwhile cook the spaghetti in boiling salted water according to packet instructions and drain thoroughly.
8. Serve with bolognese mixture on top of spaghetti and sprinkled with the Parmesan cheese.