Spaghetti Bolognese

Step 1
Start by preparing the vegetables. Finely dice the onion, carrot and celery, and finely chop or mince the garlic.

Step 2
Heat a large casserole pot or saucepan with a lid over medium heat and add 2 tbsp of the olive oil. Add the onion, carrot and celery with a pinch of salt, and sauté for 5 minutes until the vegetables have softened and are smelling sweet. Add the garlic and sauté for 2-3 minutes until fragrant.

Step 3
Increase the heat to medium high and push the sautéd vegetable mix to one side. Add the remaining tablespoon of olive oil and half the beef mince to the pot. Fry for 3-4 minutes until browned, then stir through the vegetable mix and push to one side again. Add the remaining beef mince and repeat.

Step 4
Once the meat has browned, reduce the heat to medium and add the tomato paste. Stir to combine and cook for 2-3 minutes, stirring occasionally, until the tomato paste thickens slightly and deepens in colour.

Step 5
Add the passata, stock, bay leaves, salt and pepper to the pot. Stir to combine, bring to a simmer, then reduce heat to medium-low and cook for 30 minutes, until reduced and rich.

Step 6
While the bolognese is cooking, bring a large pot of heavily salted water to the boil. Add the spaghetti and cook for 10-12 minutes, or to packet instructions, until al dente. Meanwhile, grate the parmesan, you should have about 1 cup grated.

Step 7
When the pasta is al dente, reserve 1/2 cup pasta water, then drain the pasta into a colander.

Step 8
Tip the hot pasta back into the pot, then add the bolognese and mix through to coat the pasta in the sauce. If it feels a bit thick, add the pasta water, a splash at a time, until it loosens and becomes saucy.

Step 9
Serve in bowls and top with grated parmesan.