• Fry the onion and garlic in the oil for 5 minutes until soft. Add the mince and continue cooking for 5 minutes or until the meat is browned.
• Add the mushrooms, tomatoes, stock, basil, salt and pepper to the mince. Bring the mixture to the boil, reduce the heat and simmer gently for 30 minutes or until reduced, stirring occasionally.
• Meanwhile, cook the spaghetti in a saucepan of boiling salted water for 10 - 12 minutes until just tender.
• Drain and pile the spaghetti into a large serving dish. Pour the Bolognese sauce on top, sprinkle with the Parmesan and serve immediately with a green salad.

Freezer Tip

• Bolognese sauce freezes well. It is worth making double or treble the quantity and storing in two or three portions in the freezer.