Ingredients

• 1 onion finely chopped
• 400-500g high quality beef mince
• 5 cloves of garlic peeled and finely chopped
• Zest of ½ lemon
• A flat tablespoon of brown sugar
• Bunch of flat leaf parsley, leaves picked and finely chopped
• Small bunch of fresh basil, leaves picked
• 2 x tins of plum or chopped tomatoes
• 200 ml of water
• Extra virgin olive oil
• Whole wheat spaghetti
• 2 good pinches of sea salt
• Parmesan

Method

Pan fry the chopped onion in olive oil until soft and then add the mince – cook for 5-10 minutes so that everything is browned.  Add all the remaining ingredients (other than the spaghetti, basil and parmesan), one by one, and allow to bubble gently on the stove for approximately 40 minutes, until the the sauce has reduced to the thickness and taste required.  Approximately 10 minutes before the end of cooking add your basil, except for a few leaves, and a few good glugs of extra virgin olive oil so that you can see a small amount of olive oil sitting on top of the sauce.  Cook the pasta (if required – you can always serve this with just salad), drain and mix with a small amount of olive oil and salt.  Add the pasta to a bowl and add some sauce on top.  Garnish with basil leaves and grated parmesan.