Cook the spaghetti according to packet instructions / your own preferences. Drain when cooked.
Meanwhile, place the olive oil in a large frying pan over a high heat for 1 minute. Add the beef mince, break up with a spatula and fry for 5-10 minutes, until nicely browned, stirring regularly.
Add the chopped tomatoes and tomato puree, and crumble in the stock cube. Add about 100ml water (about 1/4 of the now-empty chopped tomatoes tin – you can use this water to get the last bits of chopped tomatoes out of the tin!) Stir everything together and bring to the boil. Turn the heat down to medium and simmer for 15/20minutes.
Drain spaghetti and plate, top with the bolognese sauce and sprinkle over the grated cheese.
