Speedy Spag Bol

Pop the (now empty) frying pan back on medium-high heat and pour in a drizzle of oil. When the oil is hot, add the beef mince and cook until browned, 4-5 mins. Use a wooden spoon to break it up as it cooks. Drain and discard any excess fat from the mince. IMPORTANT: Wash your hands and equipment after handling raw mince.

Add the chopped tomatoes, red wine jus paste and water (see ingredients for amount) to the mince. Stir well to combine, then reduce the heat to low and simmer gently until the sauce has thickened, 10-12 mins.

Meanwhile, when the water is boiling, add the spaghetti and cook until tender, 8 mins. Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

While everything cooks, roughly chop the parsley (stalks and all). Add the parsley to the bowl with the crumbs and mix well to combine. When ready, take the Bolognese off the heat and mix in the spaghetti and half of the grated hard Italian style cheese. Taste and season with salt and pepper if needed. IMPORTANT: The mince is cooked when no longer pink in the middle.