Spaghetti Bolognese with salami & basil

• olive oil↗1 tbsp tbsp
• 1 large onion↗

  diced

• red pepper↗1

  diced

• garlic cloves↗3

  crushed

• beef mince↗750g g

  cube

• tomato purée↗4 tbsp tbsp
• balsamic vinegar↗50ml ml
• 2 x 400g cans chopped tomatoes g
• beef stock↗1
• salami↗75g g

  chopped

• spaghetti↗400g g

  shredded basil leaves and grated Parmesan, to serve

Step-by-step instructions

1. 1

   Heat the oil in a large casserole and cook the onion and pepper for 3-4 mins until beginning to soften. Stir in the garlic, cook for 1 min, then add the mince and cook until browned.

2. 2

   Stir in the tomato purée, balsamic vinegar, chopped tomatoes and stock cube. Bring to the boil, turn down to a simmer, put on the lid and cook, stirring every so often, for 20 mins.

3. 3

   Remove half the Bolognese, leave to cool, then put in a lidded container and keep in the fridge for tomorrow. Add the chopped salami to the pan and continue to cook. Meanwhile, bring a large pan of water to the boil and cook the pasta following pack instructions. Season the Bolognese mixture, serve with the spaghetti and scatter over the basil and Parmesan.