Weeknight Beef-and-Tomato Spaghetti Bolognese (5 Servings)

Finely dice one onion and mince two garlic cloves; measure the beef, tomatoes, pasta and other ingredients.

Heat 1 1/2 tbsp olive oil in a deep skillet over medium-high heat, and soften onion and garlic for about three minutes.

Add 500g ground beef, break it up and cook until browned throughout; ensure the ground meat reaches at least 71°C.

Pour in 125ml water and simmer about a minute while scraping up the browned bits; this version contains no wine.

Stir in 800g crushed tomatoes, 2 bouillon cubes, 2 tbsp tomato paste, 2 tsp Worcestershire, 2 bay leaves, 2 thyme sprigs, 3/4 tsp salt and 1/2 tsp pepper. Add the optional 2 tsp sugar only if needed.

Bring to a simmer, reduce heat and cook gently uncovered for 20–30 minutes, stirring occasionally; add a splash of water if it thickens too much.

Boil about 3L water in a large pot and cook 400g dry spaghetti one minute less than the package recommendation. Reserve 125ml pasta water, then drain.

Remove bay leaves and thyme stems. Add the spaghetti and reserved 125ml pasta water, tossing over medium heat for 1–2 minutes to coat.

Divide into five bowls, optionally sharing 40g Parmesan and 2 tbsp parsley. Refrigerate leftovers in shallow containers within two hours, use within 3–4 days and reheat to 74°C.