2 onions
1 carrot
1 pepper (red preferably)
7 fresh mushrooms
1 lb. lean ground beef (300g "mince")
2 (15 oz. ea.) cans chopped tomatoes
1 (6 oz.) can tomato puree (or tube type)
2 cloves garlic
2 beef bouillon cubes (I use beef Oxo)
1 tsp. basil
1 tsp. oregano
1 bay leaf
8 oz. spaghetti (200g)

Chop onions to small chunks, put into a pan of hot oil and stir on a low heat.

Peel carrot till nothing left and chop peelings in to squares, cut pepper into chunks and slice mushrooms. When the onions are brown add in the carrot, pepper and mushrooms.

When all is soft (usually takes 5 minutes on medium heat), add in the mince. MAKE SURE ALL MINCE IS COMPLETELY BROWN TILL MOVE ONTO NEXT STEP. Put on a pan of water, will take long time to boil.

Add in the chopped tomatoes and tomato puree, stir together. Then crumble 1 Oxo cube into the bolognese, add 1 Oxo cube into very little water (in a jug) and stir with a fork till is all crumbled and is smooth, add to mixture.

After that, crush the garlic and add, then add in the herbs for flavour. Turn down the heat and let cook for 20 minutes.

When 5 minutes to go, add the pasta to a pan of boiling water and cook till soft (to know when ready either try it, of if have tiles in your kitchen, throw the pasta at it, if it sticks it is ready). If doing this for family/dinner party better too cook much before the meal, the flavours will come together longer and give a better taste to the dinner.

Serves 4. Prep time: 5 minutes; Cooking time: 35 minutes.

Submitted by: Andrew Proffitt, UK