This Bolognese may be simple, but that doesn't mean it isn't a certified weeknight special. It has all those deep-down, rich and robust flavours that pins this classic to everyone's favourites list. Let extra sweetness from a spoonful of caramelised onion chutney be your secret weapon (and ingredient) to a beautifully rounded bowl of Bol.
Peel carrot and coarsely grate using a box grater. Coarsely grate celery. Peel and crush garlic.
Heat oil in a frypan over medium-high heat. Add mince and cook, breaking up lumps with a wooden spoon, for 5–6 minutes or until browned.
Add carrot, celery and a sprinkle of salt and cook for 1–2 minutes or until softened. Stir through tomato paste, caramelised onion chutney, Italian kitchen herbs and garlic and cook for a further 30 seconds or until fragrant and slightly caramelised.
Add tomatoes and milk and bring to a simmer. Cover with a lid, reduce heat to low and cook, stirring occasionally, for 30 minutes or until reduced. Season with salt and pepper. While sauce is cooking, continue with step 5.
Cook rigatoni in a saucepan of salted, boiling water for 9 minutes or until al dente. Drain, reserving 60ml (¼ cup) pasta cooking water.
Add rigatoni and reserved pasta water to Bolognese sauce and mix until pasta is coated in sauce. Season with salt and pepper. Toss salad leaves with your favourite dressing. Divide spaghetti Bolognese between bowls and top with parmesan. Serve with salad on the side.