Simple Spaghetti Bolognese

Peel carrot and coarsely grate using a box grater. Peel and coarsely grate onion. Coarsely grate celery. Finely grate garlic. Pick thyme leaves from their stems.

Heat oil in a large, deep frypan over medium heat. Add carrot, onion, celery, garlic, thyme and salt and pepper and cook, stirring occasionally, for 5–6 minutes or until vegetables are softened.

Add mince to pan and cook, breaking lumps up with a wooden spoon, for 4–5 minutes or until browned.

Add tomato paste and stir to combine. Add tomato passata 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.

Meanwhile, cook spaghetti in a large saucepan of salted, boiling water according to packet instructions or until al dente. Drain, reserving 60ml (¼ cup) pasta cooking water.

Add spaghetti and reserved pasta cooking water to Bolognese sauce in the saucepan and mix until pasta is coated in sauce. Divide between bowls and top with parmesan to serve.