A time-honoured classic. Spaghetti with ground beef in a tomato based sauce. It doesn't matter what you call it, (ragu)? or where it actually originates, it is simply a very tasty and satisfying dish. There are as many recipes and variations for this as stars in the sky. I've seen calls for milk and cinnamon, chicken livers, ground veal, pork and beef and many differing ideas on whether it should be more tomatoey or meaty. I prefer the meatier variety, which my mum taught me to cook. Each chef or cook can quite easily claim their own recipe for this and so, this is mine.
