Spaghetti Bolognese, Two Ways

1. Heat a splash of olive oil in a large pan and add the broken up sausage meat, cook until browned and remove from the pan. 
2. Add the onion, carrot, and celery, moving around in the sausage fat and cooking until soft and fragrant. Stir in the tomato puree. 
3. Add the beef mince to the pan, breaking it up and cooking until browned and starting to catch on the bottom. 
4. Pour in the passata and stir to combine. Stir in the Ragu and Italian Stallion seasonings, then add the beef stock and bring to a gentle simmer. Let it bubble away for 20–30 minutes until glossy and rich.
5. Cook the pasta in heavily salted boiling water until al dente, reserving a mug of the pasta water. 
6. Add the cooked spaghetti straight into the sauce. Toss with tongs, adding a splash of pasta water to loosen/emulsify the sauce.
7. Plate up high in deep bowls, finishing with parmesan, and some fresh basil. 

Baked Spag Bol with Garlic Butter Pangrattato

Method:

1. Mix the breadcrumbs with Garlic Butter, and a drizzle of olive oil, then toast lightly in a pan until golden.
2. Split the finished spaghetti Bolognese into a baking dish and scatter over some mozzarella, Scatter the pangrattato over the top (with more mozzarella if you fancy) and bake at 180°C for 10–15 minutes until crisp and bubbling.