Spaghetti Bolognese

Ingredients

• 1 tbsp olive oil
• 500g lean beef mince
• 1 tsp fine salt, plus extra for the pasta water
• ½ tsp freshly ground black pepper
• 1 onion, finely diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 2 cloves garlic, minced
• 2 tbsp tomato purée
• 1 tsp dried oregano
• 400g canned chopped tomatoes
• 250ml reduced-salt beef stock
• 320g dried spaghetti
• 40g Parmesan, finely grated
• 10g fresh flat-leaf parsley, finely chopped

Instructions

1. Heat the olive oil in a large, deep frying pan over medium-high heat. Add the beef mince, season with ½ tsp salt and the black pepper, and cook for 5–6 minutes, breaking it apart with a wooden spoon, until well browned with no pink remaining.
2. Add the onion, carrot and celery. Cook over medium heat for 5–6 minutes, stirring regularly, until the vegetables are soft and the onion is translucent. Stir in the garlic, tomato purée and oregano; cook for 1 minute, until fragrant and the tomato purée darkens slightly.
3. Pour in the chopped tomatoes and beef stock, scraping any browned bits from the bottom of the pan. Bring to a gentle simmer, then cook uncovered for 18–20 minutes, stirring occasionally, until the vegetables are tender and the sauce is rich enough to coat the back of a spoon. Taste halfway through and add some of the remaining salt if needed.
4. Meanwhile, bring a large pot of water to a rolling boil and season generously with extra salt. Add the spaghetti and cook according to the packet instructions until al dente, usually 9–11 minutes. Reserve 150ml pasta water, then drain.
5. Add the drained spaghetti to the sauce and toss over low heat for 1–2 minutes, adding a splash of reserved pasta water if needed, until every strand is evenly coated. Taste and adjust the salt and pepper.
6. Divide among four bowls and finish with the grated Parmesan and chopped parsley. Serve immediately.