Spaghetti Bolognese

Ingredients

• 500 g beef mince
• 1 brown onion, finely diced
• 1 carrot, finely diced
• 1 stick celery, finely diced
• 3 cloves garlic, crushed
• 2 tbsp tomato paste
• 800 g crushed tomatoes (2 tins)
• 250 ml beef stock
• 2 tbsp olive oil
• 1 tsp dried oregano
• 400 g spaghetti
• 30 g parmesan, grated
• A few basil leaves
• Salt and pepper

Method

1. Soften the onion, carrot and celery in the oil over medium heat for about 10 minutes — don't rush this bit, it's where the sweetness comes from. Add the garlic for the last minute.
2. Turn the heat up, add the mince and break it up. Keep going until it's properly browned rather than grey; that's another 8 minutes or so and it's worth the wait.
3. Stir in the tomato paste and cook it for a minute, then add the tinned tomatoes, the stock and the oregano.
4. Simmer uncovered for at least 40 minutes, longer if you've got it, stirring now and then. Season at the end, not the start — it reduces, and so does the salt.
5. Cook the spaghetti, drain it (keep a mug of the water), and toss it through the sauce with a splash of that water. Parmesan and basil on top.