Serve with the reserved basil leaves sprinkled over the top and use a micro plane to finely grate the Parmesan cheese, then sprinkle over.

Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.

Peel and finely slice the onion and garlic.

Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden.

Meanwhile, carefully fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring to the boil.

When the water is boiling add the dry spaghetti and fan it out, As the pasta softens push down any pieces that aren't yet in the water. swirl the pasta occasionally with a fork to ensure even cooking. cook according to packet instructions so you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.

When cooked drain the pasta into a colander and plate up. Add the Bolognese sauce and decorate with a couple of small basil leaves. Grate some parmesan cheese on top if required.