Spaghetti Bolognese Recipe

Start by heating the 1 tbsp olive oil in a large pan over fairly high heat. Add the chopped onions and fry for 3-4 minutes until they start to soften. Stir in the 1 clove minced garlic and 500 g lean minced beef, breaking up the meat as it cooks, until both are browned.

Once the beef is browned, add the sliced 90 g mushrooms and 1 tsp dried oregano. Continue to cook for another couple of minutes, letting the mushrooms release their moisture.

While the sauce simmers, cook the spaghetti. Bring a large pan of salted water to a rolling boil and add the 350 g spaghetti, cooking it according to the packet instructions until al dente. Drain the cooked spaghetti thoroughly, and if you like, run hot water through it briefly before returning it to the pan with a dash of olive oil.

Stir the rich meat sauce directly into the spaghetti. Serve immediately in hot bowls, with plenty of grated Parmesan cheese passed around for sprinkling.