1. Bring a large pot of water to the boil and add a pinch of salt. Cook spaghetti until al dente. 2. Heat olive oil in a pan, add garlic and diced onion, sauté till onion is transparent. 3. Add the beef strips and cook until browned. 4. Add tip and tailed beans, sliced carrot, tomatoes and a dash of red wine. Simmer for 3-5 minutes. 5. Add tomato paste to thicken bolognaise and season with salt and pepper. Simmer for another minute. Serve on top of cooked spaghetti with fresh parmesan cheese and freshly shredded basil.