Spaghetti Bolognese

Nothing beats a good old fashioned spag bol on a cool afternoon. A rich beefy tomato and garlic sauce over long pasta with a drizzle of olive oil and a shave of fresh parmesan cheese - if you please.  
Ingredients:
500gm 5% fat minced beef
1 large onion finely diced
1 celery stick finely diced
2 cloves of fresh garlic - minced
Handful fresh basil leaves
1 tablespoon dried mixed Italian herbs
1 beef stock cube
3 tablespoons tomato puree
1 jar of passata
1 tin can of chopped tomatoes
200 ml of hot water
2 tablespoons olive oil
Salt and pepper
​Parmesan cheese - optional 
Pasta of your choice cooked as per packet

Method:
In a large fry pan heat the olive oil to a medium temp and fry the onions celery and garlic. Cook until lightly browned. Add the beef and break up into small pieces. Add the dried herbs, puree and mix together. Add the passata, tomatoes, stock cube  and water - mix well. Put a lid on and simmer for 40 minutes. Sauce should be a rich and thick and ready to season with salt and pepper and ripped fresh basil leaves.
Serve over well drained pasta and shave on parmesan cheese and a drizzle of olive oil. 
​Should serve 4