2 tbsp olive oil
500 gm mince beef
1 medium brown onion - chopped finely
2 cloves garlic - chopped finely
2 tsp dried Italian herbs
2 tbsp tomato paste
400 gm can diced tomatoes
1 cup chicken stock
1/2 cup water
1/2 cup seeded green olives - chopped coarsely
1/2 cup coarsely chopped fresh flat-leaf parsley
375 gm spaghetti
Heat 1 tbsp of the oil in medium frying pan; cook meat, stirring until browned. Remove from pan.
Heat remaining oil in same pan; cook onion and garlic, stirring until onion softens.
Return meat to the pan with herbs, tomato paste, undrained tomatoes, stock and water. Cook, stirring, until mixture boils. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
Meanwhile, cook pasta, uncovered, in large saucepan of boiling water until just tender; drained.
Stir olives and parsley into mince mixture. Serve spaghetti, topped with bolognaise and sprinkled with grated Parmesan cheese, if desired.