News has emerged today that cooking sauce sales have plummeted considerably over the past 12 months.

Almost one year after the makers of Dolmio warned many of its products should be consumed only once a week – due to the high levels of salt and sugar then contain – consumers appear to be heeding warnings. Read more here.

Regardless of this news, there is no need to give up cooking your favourite Italian dishes just yet.

This month we’ve chosen a really tasty and easy to put together version of everyone’s favourite pasta dish, spaghetti Bolognese. This meal is bursting with flavour and it’s ready to eat in so little time – and one that certainly won’t lighten your pockets by much.

(Serves 4)

Ingredients

2 or 3 tablespoons extra virgin olive oil
2 shallots, finely chopped
2 garlic cloves, crushed
3 carrots (diced)
1 red pepper (optional)
350g lean beef mince (5% fat or less)
225g button mushrooms, thinly sliced
1 x 400g can chopped tomatoes
100g of passata
1 level tbsp balsamic vinegar
Salt and freshly ground black pepper
2 teaspoons oregano
2 teaspoons basil
1 tablespoon tomato purée
325g spaghetti, dried
Grated Parmesan cheese, to serve

Method

Put the olive oil in your  pan and cook the shallots and garlic for 2–3 minutes until just softened. Stir in the mince and cook for 2–3 minutes until browned.

Stir in the red peppers, carrots and mushrooms and cook for 1 minute. Add the chopped tomatoes, passata, tomato purée balsamic vinegar, oregano and basil. Season lightly and bring to the boil, then reduce heat and allow to simmer until sauce has reduced and thickens (15 mins approx).

Meanwhile, cook the spaghetti in a large pan of salted boiling water, as per the packet instructions, until just tender. Drain and divide between serving plates. Top with the Bolognese sauce and sprinkle with grated Parmesan cheese. Bon appétit.