Brown the mince in a saucepan, in batches if required. Put to one side when done, removing with a slotted spoon. In the same pan, gently fry the onion. Once the onion has softened, pop the mince back in the pan.

Add the tomatoes, then fill the tin back up with water and add that to the pan too. Stir in the stock pot. Once it all comes up to the boil, add the ketchup and Marmite. Cover and simmer for 15 minutes while you cook the pasta according to the packet instructions.

As the pasta finishes, check the mince for seasoning. Drain the pasta and then combine in the pan with the mince. Give it a real good stir for a minute to let the spaghetti soak up the flavours. Serve with grated cheese and crisp salad leaves.