500 g (1 lb) spaghetti

2 tbsp oil

2 onions chopped

2 garlic cloves chopped

500 g (1 lb) lean mince beef

2 cans - 400 g each (14 oz) chopped Italian tomatoes

4 tablespoons tomatoes paste

½ cup wine (red or white doesn’t matter)

1 bunch fresh herbs (origanum, parsley, rosemary, chives and/or sweet basil)

1 tbsp sugar

salt and black pepper

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• Prepare big pot with boiling water, salt and a little oil for cooking spaghetti. (do not cook spaghetti yet)

• Heat oil in casserole with lid.

• Fry onions and garlic on medium heat till onions are tender and colored.

• Add mince and make sure it is even with no lumps. Cook till brown all over.

• Add tomatoes chopped and tomato paste

• Add wine and herbs. Salt and pepper and sugar.

• Bring to the boil, cover and simmer for 15min on medium heat.

• Meanwhile cook spaghetti in prepared pot.

• After 15min take lid of bolonaise and let it cook to evaporate the liquid (the mixture must be moist but not runny)

• When spaghetti are tender +- 20min.  Drain. Place in heated serving dish or return to pot.

• Serve the pasta and sauce separately with a bowl of Parmesan cheese.