Heat the olive oil in a large pan, add the onion and cook on a medium heat for 3 minutes, then add the garlic and continue to cook for 2 minutes.
Add both minces to the pan and brown for about 5 minutes. Use a wooden spoon to break up the mince as it cooks.
Pour the Bolognese sauce and the chopped tomatoes into the pan, stir well then add the wine (or a glass of water if you prefer). Bring to the boil, reduce to a simmer and cook with the lid on for about 10 minutes, stirring occasionally.
Remove the lid and continue cooking for 10 minutes to allow the sauce to reduce and intensify.
Meanwhile, cook the spaghetti following the pack instructions. Serve the spaghetti topped with the Bolognese sauce. Garnish with the basil leaves and some Parmesan.
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This Bolognese sauce is perfect for making in large batches and freezing to use at a later date.
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.
Always defrost and heat thoroughly before eating. Never re-freeze food that has already been frozen; this includes raw and cooked ingredients such as meat, fish and poultry.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video