Spaghetti Bolognese is one of those easy crowd pleasers. Cheap, tasty, filling. I often cook a big batch even if it’s the two of us because it reheats wonderfully for lunches the next day. You can also make the first part in advance and refrigerate, then pop it into the oven prior to serving. I find herbs lose their potency the more you cook them, so in this dish, I add them near the end.

EasyPeasy SpagBol

Enough for 2 for dinner and some lunch the next day.

Ingredients
Half a kilo of beef mince
Half a pack of dried pasta
1 tin of diced tomotoes
1 onion, diced
1 cup of grated cheese
10 mushrooms, sliced
4 cloves garlic, sliced
Salt and pepper
A handful of fresh herbs like sage, rosemary, oregano or thyme, chopped

Preparation

1. Preheat oven to 180°C.
2. Add onion and mince to a frying pan. Cook until brown and then add garlic and mushrooms.
3. When these are also cooked through, add the tin of tomatoes and stir through.
4. Season well.
5. Cook pasta until al dente. Don’t overcook as it will cook further in the oven. Drain pasta and pour into an oven proof dish.
6. Mix into the pasta: meat sauce and the fresh herbs. Top with grated cheese.
7. At this stage you can cool and refrigerate if you are making this in advance.
8. Bake for 20 minutes until golden and with just the right amount crispy yummy bits.
9. Serve with some green stuff if you like.