You can make this a number of ways: slow cooker, on the hob or in the oven. I’ll give you the my way of cooking all of these ways.
I chop onion using my food chopper then fry in a little olive oil. I then use my garlic press to press the garlic (remember that you don’t even need to peel the garlic if you use this garlic press) and fry until the garlic and onions are soft.
Add in the mince and break down using the mix n chop and use a Mix ‘N Scraper to keep it moving around the pan until your mince is browned. Add in your italian herbs and crumble in your oxo cube. Add in the can of tomatoes and a dash of worcester sauce and mushroom ketchup. Heat until just starting to bubble then add to your slow cooker. If I’m making this on the hob, I just keep it on the flame but turning it down and cook for around 40 mins.
In the Oven
Put all ingredients in the Deep Covered Baker and put on 180 for 30 minutes, open stir round with the Mix N’ Scraper and separate the mince a little then put the lid back on and cook for a further 30 minutes.
All ready to be served with spaghetti and a little sprinkling of parmesan (use the microplane grater, it’s fab!)