Spaghetti Bolognese 

Whether you love the restaurant version, a quick and easy ready meal or the way mama used to make it, you'll love this speedy spag bol. Extra lean mince, flavoursome vegetables and filling pasta.

• Heat your cooking far and cook the shallots and garlic for 2–3 minutes until just softened. 
• Stir in the mince and cook for 2–3 minutes until browned.
• Stir in the  mushrooms, peppers, celery and cook for 1 minute. 
• Add the chopped tomatoes, stock and Worcestershire sauce. 
• Season lightly and bring to the boil. 
• Reduce the heat and simmer for about 15 minutes until reduced and thickened. 
• Check the seasoning.
• Meanwhile, cook the spaghetti in a large pan of salted boiling water, as per the packet instructions, until just tender. 
• Drain and divide between 4 serving plates. 
• Top with the Bolognese sauce and sprinkle with grated Parmesan cheese if you fancy

Serves: 4
Prep time: 10 minutes
Cook time: 20-25 minutes

• cooking fat of your choice
• 2 shallots, finely chopped
• 2 garlic cloves, crushed
• 300 g lean beef mince (5% fat or less)
• 200 g button mushrooms, thinly sliced
• 1 small red pepper, deseeded and chopped
• 1 small yellow pepper, deseeded and chopped 
• 4 large sticks celery, chopped 
• 1 x 400g can chopped tomatoes 
• 280ml beef stock 
• 1 level tbsp Worcestershire sauce
• Salt and freshly ground black pepper
• 275g spaghetti, dried