Fast Bolognese

1 packet spaghetti
1 tsp olive oil (or more)
1 brown onion, very finely diced
1 clove garlic, crushed
500g veal and pork mince
1/2 cup tomato paste
1 tsp italian herbs
1 tsp onion powder
1 tsp garlic powder
1/2 tsp dried rosemary
1 tsp dried basil
1 tsp chicken stock powder
basil leaves, to serve
parmesan cheese, grated, to serve

Cook the pasta in a large saucepan of salted boiling water (the water should be as salty as the sea!). Cook according to the packet instructions.

Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the onion and fry for 5 minutes, or until the onion has softened but not browned too much.

Once the onion has softened, add the garlic. Fry briefly. Be careful not to burn the garlic.

Add the mince and fry, breaking up the lumps with a wooden spoon. The mince will take about 5-10 minutes to brown nicely.

Stir in the tomato paste, 2 cups of water (500ml), italian herbs, onion powder, garlic powder, rosemary and dried basil.

Cook, stirring, for 10 minutes or until the mixture thickens. Stir in the stock powder. Stir and season as required.

Divide the paste among the serving bowls and spoon over the sauce. Sprinkle with the basil and parmesan.

Try this with finely chopped carrot, fried with the onion.