Ah, Spaghetti Bolognese. The quintessential student staple, and probably the dish most debated as to who’s got the best recipe. I know, because I’ve argued passionately myself. I’ve seen recipes with sun-ripened this, and Italian deli that. And don’t start me on the addition of carrots to the mix (sorry, that’s just wrong!).

Yes, this recipe is crassly simple; and yes, it’s probably a million miles from the original, “authentic” version (whatever that is); but I guarantee you’ll never taste a more comforting, versatile and utterly more-ish Bolognese recipe – ever.

Shh! Dont tell anyone you used SOUP for the base!

It was given to me by a dear friend back in our (yes) student days, who went onto become a chef. So this is to Rick, wherever you are now you mad eejit.

(Apologies in advance to all you metric heads out there, but I’m a stubborn old crank and pounds and ounces are just easier.)

For 6-ish servings, you’ll need:

• 2 lbs minced beef (always worth paying a bit more for the good stuff)
• 1 large onion, chopped
• ½ lb mushrooms, sliced
• 6 cloves garlic, chopped (or less if you’re a vampire, but trust me, 6 is just great)
• ½ pint chicken stock (the real thing if you can get into the habit of making it and freezing it after a roast, but a stock-cube’s fine if you can’t)
• 3 standard tins (295g) Campbell’s Condensed Tomato Soup (now stupidly renamed Erin in Ireland and Batchelors in the UK)
• ½ can of beer (lager’s cool, don’t over-do the flavour)
• Extra-virgin olive oil
• Salt and black pepper

Now the cooking:

• Pour a little olive oil in a large pot or casserole dish, then add and break-up the mince over a medium heat. Add the beer and leave it to brown, stirring as needed.
• Separately in a wok, over a high heat, add some oil, then the onions, and cook for a minute or two. Then add the mushrooms and the garlic, and cook for 4-5 minutes, no more.
• By now the mince should be pinky-brown which is perfect. Now add the cooked onions, mushrooms and garlic, along with the chicken stock and the tins of condensed soup.
• Now mix the whole lot up and season with the black pepper, the salt (unless you’ve used a stock-cube in which case there’s no need, you’ve tons) and a couple of teaspoons of dried herbs if you’ve got them (one each of Oregano and Basil ideally).
• Bring up to the point where the sauce starts bubbling, then simmer over a low heat for 20-25 mins, stirring regularly to make sure the bottom doesn’t stick. And you’re done!

This is great straight away, but it’s even better if you leave it for a day in the fridge.

Serve with pasta, garlic bread and grated Parmesan cheese, or anything else that grabs your fancy. It’s superb on a baked potato, and makes the perfect sauce for Lasagne – just halve the beer and the stock to keep it a bit thicker. In college, the local pizzeria had a Bolognese pizza called the Chin-Dripper, and I’ve tried that too (it’s amazing).

For the wine, it’s got to be red and Italian, and I’ve two suggestions: try the Dievolino Rosso or the Farnese Sangiovese – both with great structure and flavour, and heaps of mouth-watering acidity to tackle the creamy tomato sauce.

Now try it, and I challenge you to come back and tell me it’s not the best Bolognese you’ve ever tasted.