Spag Bol recipe

Method

1. Heat the olive oil in a large saucepan over a medium heat for 1 minute. Add the onions with a little salt and sweat them for 5 minutes, stirring occasionally.
2. Increase the heat and add the mince beef, browning well and stirring to break the meat up. Once browned, stir in the chopped tomatoes, chilli, stock and red wine and bring to the boil. The sauce will look quite thin at this point but it will thicken as it reduces.
3. Reduce the heat to a simmer and add the bay leaf. Cook for 45-50 minutes uncovered until the sauce has thickened, making sure to stir occasionally. Then add the dark chocolate.
4. Once the sauce is ready, adjust the seasoning and keep warm. Cook the spaghetti in a large saucepan of boiling salted water according to packet instructions until 'al dente' (around 8-10 minutes). Drain and toss well with the sauce.
5. Spoon onto serving plates and garnish with the shaved Parmesan. Serve immediately.

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• Tip

  This Bolognese sauce is perfect for making in large batches and freezing to use at a later date.

• Freezing and defrosting guidelines

  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.