Rich Beef and Rosemary Bolognese

Peel and chop carrot. Chop onion and celery.

Heat oil in a large frypan over medium heat. Add carrot, onion, celery and 1/2 teaspoon salt flakes and cook, stirring, for 8–10 minutes or until softened and lightly caramelised.

While vegetables are cooking, slice mushrooms and crush garlic. Add mushroom to frypan and cook, stirring frequently, for 3 minutes or until softened and lightly coloured. Stir in garlic.

Finely chop rosemary leaves. Add beef mince and rosemary to frypan and cook, breaking up mince with a wooden spoon, for 5–6 minutes or until browned all over.

Stir in 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 7–11 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. Divide between bowls and sprinkle with parmesan to serve.