Shiplake's Head Chef, Aaron Thompson, is well known for his delicious meals in the Shiplake community. This recipe for the Shiplake Spag Bol is always a big hit and one of our favourite meals on the menu! Happy cooking!

Yield 4 servings

Ingredients:

· 500g mince beef

· 1 Tin of good brand chopped tomatoes

· 1 beef stock cube

· 100g Tomato puree (half a tube)

· 2 Garlic Gloves diced

· 100mls of left-over red wine (optional)

· 5 Good dashes of Worchester sauce

· 1/5 of a shaker of dried basil

· 1/5 of a shaker of dried oregano

· 1 large onion chopped

· 15mls of olive oil

Method:

1. Fill up water pot for spaghetti and add when boiling.

2. While the water boils fry off the onions for 5 minutes in the oil until browned, add the garlic and fry for 2 minutes longer.

3. Add the mince and brown off breaking it down with a wooden spoon, sprinkle the basil and oregano and cook for a further 2 minutes.

4. Add the red wine and Worchester sauce then reduce the liquid volume by half, add the tomatoes and cook on a medium heat for 4 minutes. (keep the tomato tin)

5. Boil the kettle and fill the used tomato tin to half and put the stock cube in, swirl until dissolved and add to the bolognaise mix. Cook the mix out for 5 minutes.

6. Add the tomato paste and cook for another 2 minutes (add a little water if to thick depending on tomato puree concentration)

7. Drain spaghetti when cooked al dente and serve with a healthy amount of bolognese on top