A handful of dried spaghetti per person, plunged into boiling, slightly-salted water. I then add a dash of olive oil and cook to al dente. Strain the spaghetti, reserving the cooking water, and rinse under cold water. Bring the cooking water back to the boil and when the sauce is ready put the spaghetti back in the cooking water for no more than a minute. Drain and serve.
For the sauce: 2 handfuls very finely chopped onions, softened; add 150-200g mince to the pan and when colouring slightly add 3 tsp garlic puree and continue to cook. Next, add 2 tsp oregano and 1 tsp basil; stir in1scant tsp flour to make a roux and cook though. Gradually add half a.5 tin of tomatoes - break them up with a wooden spoon whether you're using chopped or whole - and as the sauce thickens whisk in 2 tsp of tomato puree and 50ml water. Season with 1 scant tsp veg bouillon powder, 1 scant tsp sugar and S+P to taste. Grated cheese and a good twist of black pepper to finish........
