Chop the onion into teeny tiny cubes (try not to cry!)

Heat a deep frying pan with a little oil and cook the onion for 5 minutes or until soft on a low heat

Plop in the beef mince, break up with some utensils (good for getting out some tension!) and stir and cook until browned on a medium heat

Drain the mince fat once browned - a must!

Turn the heat down low and whack in the passata and stir

Sprinkle in the herbs and crumble in the stock cube

Splash in a generous amount of Worcester sauce if you like it hot! (I count to 3 hippopotamus)

Now set a timer for 20 minutes. Relax and let the bolognaise simmer

Boil the kettle, place the hot water in a saucepan and bring to a rolling boil with some salt. Add the spaghetti and cook for 10 minutes

A good chef will try the food to check the seasoning

Drain the spaghetti and divide into 4 portions

Divide the bolognaise into 4 portions and enjoy! Mamma Mia!