This is the recipe we use for cooking our Spag Bol, we took this out of a magazine over 20 years ago and we still cook it today.
2 x cloves of garlic
500g minced meat
200ml red wine
400g tin of chopped tomatoes
500ml beef stock
500g dried spaghetti
Finely chop the onions and the garlic and cook them in the olive oil over a medium heat. Add the minced meat breaking it up using a wooden spoon, then cook it for 3 or 4 minutes then add the red wine. Let the meat cook through.
Add the tomato puree stirring it through the meat cook for a further 2 minutes then add the beef stock and the chopped tomatoes. Cook until bubbling, then turn down the heat and put a lid on the pan, stirring occasionally, cook for a further 30 minutes.
1o minutes before the Bolognese is ready cook the spaghetti in boiling water according to the packet.
Once the spaghetti is cooked drain and mix the Bolognese sauce with the spaghetti and serve with the parmesan cheese grated over the top.