Prepare the vegetables: peel and chop the onion, peel and crush the garlic, peel and slice the carrot and finely slice the celery.

Fry the onion, garlic, carrot and celery in the oil.

Add the meat and cook until the mince is lightly browned.

Add the tomatoes, tomato puree, mixed herbs and water and mix all of the ingredients together. Then add a few twists of black pepper.

Bring to the boil, then simmer for 20 minutes.

Meanwhile place the spaghetti in a separate saucepan of boiling water. Cook for 10-12 minutes or until the spaghetti is al dente (tender).

Drain the boiling water away from the spaghetti into a colander in the sink.

To serve pour some of the Bolognese sauce over the spaghetti.