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Ingredients:500g lean minced beef2 tbsp olive oil1 onionfinely chopped2 carro...

Ingredients:500g lean minced beef2 tbsp olive oil1 onionfinely chopped2 carrotsfinely chopped2 celery sticksfinely chopped2 garlic clovescrushed400g tin chopped tomatoes1 tbsp tomato paste250ml beef stock1 bay leafOreganoto tasteThymeto tasteSalt and pepperto taste500g spaghettiGrated parmesan cheeseto serveMethod:Heat the olive oil in a large pan over a medium heat. Add the onioncarrot, celery, and garlic. Cook, stirring occasionally, for 5-6 minutes until softenedIncrease the heat to high and add the minced beef. Use a wooden spoon to break up the meat and cook for 5 minutesstirring occasionally, until brownedAdd the chopped tomatoestomato paste, beef stock, bay leaf, oregano, thyme, salt, and pepper. Reduce the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally, until the sauce has thickenedMeanwhilecook the spaghetti according to the packet instructions. Once cooked, drain and return to the panAdd the Bolognese sauce to the spaghetti and toss to combine. Serve immediatelytopped with grated parmesan cheeseNotes:This recipe is a classic Italian dish that can be enjoyed as a main meal or as a hearty pasta dishFeel free to adjust the herbs and seasonings to suit your tasteFor a heartier dishadd some cooked bacon or pancetta to the sauce before servingLeftover Bolognese sauce can be stored in the fridge for up to 3 days and used for other pasta dishes or even as a filling for sandwiches