Spag Bol in a Flash:
Your 20-Minute Weeknight Win!

First up, get your pasta water on. Grab your biggest pot, fill it about two-thirds with water, and put it on your stove's highest heat. Add a big pinch of salt to the water – this flavours the pasta from the inside out.

While the water heats, let's get that sauce started. Peel your onion (the skin just pulls off) and chop it into small pieces. No need to be fancy here, just aim for roughly the same size so they cook evenly. SAFETY: Keep fingers tucked in, and go slow with the knife, mate. There's no rush.

In a separate, large frying pan or pot, pour in the olive oil and set it to medium-high heat. Once it looks a bit shimmery, chuck in your chopped onion. Stir it around for 3-4 minutes until it starts getting soft and clear. This is building your flavour base!

Now add your beef mince to the pan with the onions. Use a wooden spoon or spatula to break it up into small pieces. You want to cook it until it's all brown and there's no pink left. This usually takes about 5-7 minutes. If there's a lot of oil, you can carefully drain some away.

Time for the flavour party! Stir in the jarred garlic, dried mixed herbs, salt, and pepper with the browned mince. Give it a good stir for about a minute. The kitchen should start smelling amazing!

Pour in the can of diced tomatoes (liquid and all). Crumble in your beef stock cube directly into the pan. Give it a good stir to combine everything. Bring it to a gentle simmer, then reduce the heat to low, cover the pan, and let it bubble away for at least 10 minutes (or until your pasta is ready). This lets all those flavours mix and mingle.

By now, your pasta water should be boiling. Add the spaghetti to the boiling water, pushing it down gently until it's submerged. Cook according to the packet instructions (usually 8-10 minutes) until it's 'al dente' – that means cooked but still with a slight bite to it. Don't overcook it, mushy spaghetti is no good!

Once the pasta is cooked, carefully drain it using a colander in the sink. (Careful, hot steam!).

Serve up! Dish a good portion of spaghetti onto a plate, then spoon a generous amount of your delicious Bolognese sauce over the top. You've just cooked a classic, champion!