Spag Bol

This is a special request for Leanne. Hi Leanne, good luck with the recipe!

1 tablespoon olive oil
1 onion, chopped
2 to 3 cloves garlic (or more depending on taste, no such thing as too much in this house)
500g minced beef
1 OXO beef stock cube
2 heaped tablespoons tomato paste
1 tin tomatoes
squirt of sweet chilli sauce
splosh of red wine (optional, I don't always do this)
1 tomato tin of water stirred with the spoon you measured the tomato paste with

Heat onion in a large frypan on medium heat. Fry onion till soft and golden and has released its sweet flavour. Stir it constantly while you do this so it doesn't burn. Add the crushed or grated garlic and stir fry quickly for a minute, then add the mince and stir fry that till it is browned off and crumbly. Keep chopping at the big lumps till it looks like mince should. I use an egg slice for this bit. Then add the crumbled stock cube and fry that off for a minute. Then add the tomato paste and mix that all together for another minute to release the flavours. Then add the tomatoes, sauce, wine if using, and the water. Add a teaspoon of sugar if you are not using the chilli sauce to soften the acidity of the tomatoes. If you have fresh basil and oregano, add a handful of each chopped up. Don't bother with dried herbs, they smell like dust, though a dash of rosemary doesn't hurt.Now lower the heat and simmer gently for AT LEAST AN HOUR!!! This is another secret. Most people think spag bol is a quick and easy after work meal. It isn't, it is a slow simmered stew and this really helps the flavours develop. Make a big pot on a weekend and freeze half. This recipe doubles well. Serve over boiled pasta and sprinkle with parmesan cheese. The real stuff please, from the chill cabinet. Enjoy!!!!