Weeknight Spaghetti Bolognese

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 3 cloves garlic, minced
• 500 g ground beef
• 2 tbsp tomato paste
• 120 ml red wine (optional)
• 1 can (400 g) crushed tomatoes
• 200 ml beef stock
• 1 tsp dried oregano
• 1 bay leaf
• Salt and black pepper
• 400 g spaghetti
• Parmesan, to serve

Method

1. 01Heat the oil in a large pan over medium heat. Cook the onion, carrot and celery for 8 minutes until soft, then add the garlic for 1 minute.
2. 02Turn up the heat, add the beef and cook for 6 minutes, breaking it up, until browned.
3. 03Stir in the tomato paste and cook for 1 minute. Pour in the wine, if using, and let it bubble away for 2 minutes.
4. 04Add the tomatoes, stock, oregano and bay leaf. Season, bring to a simmer and cook gently for 30 minutes, stirring now and then, until thick.
5. 05Cook the spaghetti in plenty of salted boiling water for 10 minutes, until al dente, and drain.
6. 06Remove the bay leaf, toss the pasta with the sauce and serve with grated parmesan.