Spaghetti bolognese a la Steve Strange

I love Italian food, it is really out of this world, and I love going there to enjoy an authentic taste of Italy – in fact, the addition of carrots to this spaghetti bolognese recipe is something that I picked up from the locals while I was out there. I like cooking this for guests at dinner parties – it's quick and easy and real comfort food.

Serves 4-6

500g minced beef
1 red pepper, chopped
1 green pepper, chopped
180g carrots, finely diced
1 onion, finely diced
2 cloves of garlic
Stock
400g dried pasta
Mixed herbs to taste
Parmesan, freshly grated
Salt and black pepper to taste

Heat up a pan with oil and add the onions, garlic, the red and green peppers and the carrots. Once these have softened, add the minced beef and stir together until it is browned. Then add the stock and leave to simmer for half an hour, adding mixed herbs. Then cook your pasta; I can't bear over-cooked pasta and like mine to be al dente. Drop the spaghetti into a pan of boiling water, adding a little olive oil to prevent the pasta from sticking, and cook for 6-8 minutes. Once the pasta is cooked, drain and add mixed herbs to it before serving. Serve the beef over the pasta with lots of fresh Parmesan and black pepper to complete the dish.