Ingredients: Serves 4 adults (6 child portions)

• 3 tbsp olive oil
• 300g beef mince
• 3 onions, finely chopped
• 3 leeks, finely sliced 
• 4 garlic cloves, crushed
• 2 red peppers, seeds removed and chopped into small pieces
• 2 large courgettes, chopped into small pieces
• 2 cans chopped tomatoes
• 4 tbsp tomato purée
• 100ml veg or beef stock
• 1 tsp dried oregano
• 300g spaghetti
• 50g grated parmesan

Method: 

1. Heat 1 tbsp of oil in a large saucepan over a medium-high heat, add the beef and fry until well browned. 
2. Tip out into a dish, set a side, discard the fat, then replace the same pan on a low heat, and add 2 tbsps of oil.
3. Cook the onions and leeks for 8-10 mins or until very soft, then add the garlic, pepper and courgette. 
4. Fry until the veg is starting to char at the edges and any water that’s been released has evaporated.
5. Tip the meat back into the pan and add the tinned tomatoes, tomato purée, stock and oregano. 
6. Stir everything together, cover and simmer over a low heat, stirring occasionally, for 40 minutes. 
7. Meanwhile, cook the spaghetti following pack instructions.
8. If the sauce looks too thick, put a spoonful of the pasta water into the sauce to loosen it.
9. Drain the spaghetti and tip into the Bolognese, mix through half the parmesan.
10. Serve with the remaining parmesan.