Fill a large pan with 2-3 litres (3½-5 pints) water, add salt and put on the stove on a high setting to boil.
Add 1 tbsp vegetable oil to a large frying pan and heat the pan over a medium light. Add the mushrooms and onions to the hot frying pan and fry until they are golden brown.
Add the mince to the frying pan and keep stirring until the mince is browned throughout
Squeeze in the 2 tubes of tomato puree and stir them in well so it covers all the mince.
Pour in the 2 tins of chopped tomatoes and mix in well.
Cook for 5-10 minutes, stirring occasionally until the tomatoes start to boil then turn the heat down to simmer.
Once the water starts to boil, lower the heat to medium, add the whole packet of spaghetti and separate the strands. Cook as per packet instructions.
To check if spaghetti is cooked, dig out a strand and chuck it against a wall. If it sticks it is ready.
Remove the spaghetti from the heat, drain and split equally between 5 plates.
Remove the Bolognese sauce from the ring and serve into the middle of the five spaghetti portions.
Drizzle the meal with some salt and hey presto home made spag bol. If you like you can top this with some cheese. I find red Leicester is best for this dish.
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