Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, finely diced
• 1 celery stick, finely diced
• 2 garlic cloves, crushed
• 500g lean beef mince
• 2 tbsp tomato purée
• 1 x 400g tin chopped tomatoes
• 200ml beef stock
• 1 tsp dried oregano
• 1 tsp Worcestershire sauce
• 350g spaghetti
• 40g Parmesan, finely grated
• Salt and black pepper

Method

1. Heat the olive oil in a large saucepan over a medium heat. Add the onion, carrot and celery and cook for 8 minutes until softened.
2. Stir in the garlic for 30 seconds, then add the beef mince. Cook for 5-6 minutes, breaking it up with a spoon, until browned.
3. Add the tomato purée and cook for 1 minute. Pour in the chopped tomatoes and stock, then add the oregano and Worcestershire sauce.
4. Bring to a gentle simmer and cook uncovered for 30 minutes, stirring occasionally, until rich and slightly thickened. Season to taste.
5. Cook the spaghetti in a large pan of salted boiling water according to the packet instructions. Reserve a small mug of pasta water, then drain.
6. Toss the spaghetti through the Bolognese sauce, adding a splash of pasta water if needed to loosen it.
7. Serve with grated Parmesan and black pepper.