Ok, here's my recipe.
Lean mince, brown it off and strain away any liquid. Add some water, steak seasoning, tsp beef bovril, worcester sauce, carrots, onions, garlic, condensed tom puree and italian seasoning. Simmer until nearly all water has reduced. Add tinned toms,heat up and then switch off and leave overnight. I think Spag Bol always tastes better the next day. The flavours have developed and taste better.