Preparation

• Cook the mince in a pan until it's browned and golden, turning every so often
• Drain the mince and then return to pan and add the Sacla’ Sauce
• Leave to simmer, uncovered, for 30 minutes
• Cook the spaghetti in a pan of boiling, salted water until al dente
• Drain pasta and return to the pan

Serve immediately with a generous spoonful of bolognese on top