SPAGHETTI BOLOGNESE WITH SUNDRIED TOMATOES AND OLIVES

1 tbsp sunflower oil
1 large onion (chopped)
500 g beef mince
2 cloves garlic (crushed)
1 red pepper (deseeded and chopped)
150 g button mushrooms (sliced)
70 g Ladle Fine Foods Pimiento Stuffed Hojiblanca Olives (halved)
100 g Ladle Fine Foods Sun Dried Tomatoes in Sunflower and Olive Oil Vinaigrette (drained and diced)
400 g tin chopped tomatoes
500 ml beef stock
1 tbsp tomato purée
1 tbsp dried oregano
350 g spaghetti
20 g parmesan

Heat the sunflower oil in a large heavy-based skillet over a medium heat. Cook the onion and garlic for 5 minutes until softened and golden. Add the mince beef and salt and cook the meat until browned. Add the red pepper and mushrooms and cook for a further 5 minutes until they begin to soften. Add the Ladle Fine Foods Pimiento Stuffed Hojiblanca Olives, Ladle Fine Foods Sun Dried Tomatoes in Sunflower and Olive Oil Vinaigrette, tinned tomatoes, 300ml of the beef stock, tomato purée and dried oregano and bring to a simmer. Allow to simmer for 40 minutes, topping up with more stock if required, until the sauce has thickened. Season with black pepper.
Cook the pasta according to the packet instructions and serve with the bolognese. Sprinkle with grated parmesan to serve.