A trusted favourite of any kitchen, spaghetti bolognaise; which we enjoyed with Bocelli in the background. Our choice of beverage was French however.

The bolognaise was rich, tasty and just the right amount to nicely coat the al-dente pasta. Napkins essential and white t-shirts not advisable.

The onions sweat away for a few minutes themselves awaiting to be joined by the beef mince. Together they take advantage of my well seasoned Le Creuset to brown themselves creating flavours that will set the tone of this heart warming dish.

Garlic joins the party and then proceedings are livened up with some wine. Ironically the remnants of an Italian which we found to be unpalatable. The angels take the share of the Italian liquour and a couple tins of tomatoes bubble away nicely.

Some dried rosemary left in that jar so in it goes. Dash of Worcester sauce – not by me I should add. How dare he! Pinch of sea salt and look after it.

Tumble the spaghetti into the Le Creuset. Tumble, tumble with two big paddles and serve.

Simply delightful.