Step 1

Start off by sautéing the chopped onions in the oil until soft and translucent, say 1 to 2 minutes. Then add the garlic, chopped red and green bell peppers, celery and cook for another 3 to 5 minutes until soft.

Step 2

Add the ground beef, break it up and cook until browned and no longer pink. Then season with salt, black pepper, chilli flakes (if using), herb de province, Worcestershire sauce, chopped tomatoes, tomato puree, bay leaves, water, lastly, crumble the chicken stock into the meat sauce and mix to combine

Step 3

Simmer the meat sauce over low-medium heat for another 30 minutes or longer if you have time. Please note that the meat sauce should not be dry, it should be saucy. Add water or tomato sauce if need be to balance things out. Check for salt and adjust to preference. Remember that the cheese and spaghetti contain salt so don’t be heavy-handed.

Step 4

Finally, add grated parmesan to the sauce, stir to combine and remove the bay leaves

Step 5

Whilst you are waiting for the sauce to simmer, boil the spaghetti until aldente, about 1 minute less than the cooking time specified on the packet. Drain and set aside.

Step 6

Preheat the oven at 365F/180C

Step 7

Divide the sauce into two, add one half to the cooked spaghetti and stir to combine. Then move on to assemble the spaghetti into a baking dish. Start to layer with mixed spaghetti, Bolognese sauce then grated cheese, repeat the process until you have filled the baking dish.

Step 8

Cover the baking dish loosely with aluminium foil and bake in the oven for about 20 minutes or until the cheese is completely melted. Take it out of the oven and garnish with chopped parsley. Serve and enjoy.