🍝 Spaghetti Bolognese

Method

1. Finely chop the onion, crush the 3 garlic cloves and grate the tomatoes (and the carrot if using).

2. Heat the 2 tbsp olive oil in a pot over medium heat and cook the onion (and carrot) for 5 minutes until soft and translucent, then add the garlic for 1 minute.

3. Turn the heat to high, add the 500 g minced meat, break it up with a spoon and stir for 7–8 minutes until it changes colour, its liquid evaporates and it starts to brown.

4. Add the 2 tbsp tomato paste and stir for 1 minute, then add the grated tomatoes, 1 tsp oregano, salt and a pinch of black pepper.

5. Once it boils, reduce the heat to low, half-cover and simmer for 20 minutes, stirring now and then, until the sauce thickens and oil rises to the surface.

6. While it simmers, bring plenty of water to a boil in a large pot over high heat and salt it well.

7. Add the spaghetti and stir for the first minute so it doesn't stick, cook for 8–10 minutes until cooked but firm, then drain.

8. Divide the spaghetti between plates and spoon the sauce on top; sprinkle with grated Parmesan if using and serve hot.

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