Spaghetti Bolognese

• 12 oz spaghetti
• 3 tablespoons olive oil
• 1 onion

Heat the oil in a saucepan, peel and chop the onion and sweat in the oil for five minutes without browning. Turn up the heat and, when the oil is very hot, add the meat and fry fiercely to brown it, stirring all the time to keep it crumbly. Peel the tomatoes, chop them coarsely and add to the meat. Chop the clove of garlic finely and add with the diluted tomato purée, salt, freshly ground black