Nothing beats the humble spaghetti Bolognese, no matter the season. Full of rich tomato flavour, deliciously unctuous mince and fragrant rosemary, we've added an umami boost-up of mushroom, too. Making this home-style classic a warm welcome to anyone coming for dinner.
Peel and chop carrot. Peel and chop onion. Chop celery.
Heat oil in a large frypan over medium heat. Add carrot, onion, celery and ½ teaspoon salt flakes and cook, stirring, for 8–10 minutes or until softened and lightly caramelised. While vegetables are cooking, continue with step 3.
Slice mushrooms. Peel and crush garlic. Add mushroom to frypan and cook, stirring frequently, for 3 minutes or until softened and lightly coloured. Add garlic and stir to combine.
Pick rosemary leaves from their stems and finely chop. Add mince and rosemary to frypan and cook, breaking up mince with a wooden spoon, for 5–6 minutes or until browned.
Add tomato paste, cherry tomatoes, 200ml water and crumble in stock cube. Reduce heat to medium-low and cook, stirring occasionally, for 30 minutes or until sauce has thickened and reduced. Season with salt and pepper. When sauce has 10 minutes cooking time left, cook pasta in a saucepan of salted, boiling water for 11 minutes or until al dente. Drain pasta, reserving 60ml (¼ cup) cooking water.
Add pasta and reserved cooking water to Bolognese sauce and mix well to coat pasta. Toss salad leaves with your favourite dressing. Divide pasta between bowls and sprinkle with parmesan. Serve salad on the side.