Cook the pasta

Bring a large pot of salted water to the boil. Cook 400g spaghetti (or fettuccine, linguine, or pappardelle) according to packet directions until al dente. Drain and keep warm.

Brown the mince

Meanwhile, heat 1 tbsp olive oil (or vegetable oil) in a large frypan over high heat. Add 400g veal or beef mince (or pork mince, or plant-based mince for vegetarian) and cook for 5 minutes, breaking it up with a spoon, until browned all over.

Add sauce and mushrooms

Stir in 500g jar Bolognese pasta sauce (e.g. Leggo's, or any good-quality tomato-based pasta sauce) and 150g Swiss brown mushrooms, sliced (or cremini, portobello, or button mushrooms). Cover and reduce heat to medium-low. Simmer for 5 minutes, stirring occasionally, until mushrooms are tender and sauce has thickened.

Serve

Divide pasta between serving bowls. Spoon the sauce generously over the top. Finish with 40g parmesan, shaved or grated (or pecorino romano) and a handful of fresh basil leaves (or flat-leaf parsley).