Fry onions in olive oil.
Brown mince.
Add half a tin of chopped tomatoes, a teaspoon of tomato paste and a dash of Worcestershire sauce. Simmer with lid on for about 10 mins.
Add mixed herbs, 1 tsp of Emma's Redpepper Chilli Sauce (need more) and 2 tsp Emma's Basil and Pecan Nut Pesto. Mix well and simmer on low heat until spaghetti is ready.
Serve on a bed of spaghetti and top with grated cheese (cheddar used here). Enjoy
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