A classic Bolognese flavoured with thyme and a hint of mild chilli powder for an unusual twist.
Heat the olive oil in a large saucepan, add the onion and cook for 2-3 minutes until translucent.
Add the minced beef to the pan and cook for 4-5 minutes. Once it has browned stir in the mild chilli powder and thyme, followed by the tomato purée. Cook everything together for 1 minute.
Add the red wine to the pan and bring to a simmer Cook for 5 minutes or until reduced by half.
Add the tomatoes to the pan and crumble in a stock cube. Cover and simmer gently for 1 hour, then season with salt and pepper.
When ready to serve, bring a large pan of salted water to the boil and cook the pasta for 1 minute less than stated on the packet (this will keep it al dente).
Drain the pasta, setting aside some of the water. Add the pasta to the pan of sauce and remove from the heat. Stir everything together, loosening the sauce with the pasta water if needed.
Serve the pasta in warm bowls with finely grated parmesan on top.