The ultimate family favourite, spaghetti Bolognese is a well-worn classic. In fact, dating back to the 1700s, it's the earliest documented ragu sauce, so it has 'well-worn' totally in the bag. This version is everything a good pasta should be – simple, delicious and full of robust flavour. Bellissimo!
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 (or potato masher), for 4–5 minutes or until browned.
Add tomato paste and stir to combine. Add tinned 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 spaghetti in a large saucepan of salted, boiling water for 9 minutes or until al dente. Drain, reserving 60ml (¼ cup) pasta cooking water.
Add spaghetti and reserved pasta cooking water to Bolognese sauce and mix until pasta is coated in sauce. Toss salad leaves with your favourite dressing. Divide spaghetti bolognese between bowls and top with parmesan. Serve with salad on the side.