In a large saucepan, add about 1tbsp olive oil to the mince, and break it up with the back of a spoon, while on a low heat
Once the mince has started to brown, add the onion, mushrooms and red pepper
Once the veggies have softened and the mince is pretty much cooked, add the garlic and stir through
Now add the passata, and turn up the heat to bring it to a simmer
Mix in the black pepper, oregano and basil, and bury the bayleaf, whole, in the sauce
Cover and simmer for about 15 minutes (add the parsley in for the last 5 minutes of cooking)
Meanwhile put a large pan of water on to boil for the pasta (I don’t salt my water; I don’t see the need, but do so if you must)
Put your spaghetti into the boiling water, and cook for 8-9 minutes, until it is ‘al dente’ – cooked but firm
Drain your spaghetti, and put it into your bolognese sauce, mixing well
Give your spaghetti about a minute to soak up some sauce, then serve and enjoy!
Easy! So that’s how I do it. I get 3 good servings from this, so it feeds me and B, with leftovers for his lunch tomorrow. I use dried herbs, but if you have fresh to hand then use those instead. One day I’ll have a little herb garden up and running, but until then, my dried herbs will serve me well.
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