Spaghetti Bolognese

Ingredients

• 500 g lean beef mince (5% fat is ideal)
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 carrots, grated
• 1 courgette, grated (optional but worth adding)
• 1 stick of celery, finely chopped (optional)
• 2 x 400g tins chopped tomatoes
• 2 tablespoons tomato purée
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried mixed herbs (or 1 teaspoon dried oregano)
• 1 beef stock cube, dissolved in 200 ml hot water
• A pinch of salt and a good few grinds of black pepper
• 500 g dried spaghetti, to serve
• A small handful of fresh basil, torn (optional)
• Grated Parmesan or Cheddar, to serve

Method

1. Heat the olive oil in a large pan or casserole over a medium heat. Add the onion and cook for 4 to 5 minutes until soft and translucent. Add the garlic and cook for another minute.
2. Turn the heat up to medium-high and add the mince. Break it up with a wooden spoon and cook for 5 to 6 minutes until browned all over and any liquid has evaporated.
3. Add the grated carrot, courgette and celery. Stir well and cook for another 2 to 3 minutes.
4. Add the chopped tomatoes, tomato purée, Worcestershire sauce, mixed herbs, stock and a pinch of salt and pepper. Stir everything together and bring to a gentle simmer.
5. Turn the heat down low and let it simmer, uncovered, for at least 30 minutes, ideally 45 minutes to an hour if you have the time. The longer it cooks, the better it tastes. Stir occasionally and add a splash of water if it looks too thick.
6. About 15 minutes before serving, bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions. Drain, reserving a small mugful of pasta water.
7. Taste the sauce and adjust seasoning if needed. Toss the cooked spaghetti through the sauce in the pan. Add a splash of pasta water if it needs loosening.
8. Serve in bowls with a scatter of fresh basil and grated cheese on top.