Classic Spaghetti Bolognese

Peel and chop the onion and garlic. Peel and grate the carrot.

Heat a pan over a high heat with a drizzle of olive oil. Once very hot, fry the beef mince until browned. Transfer the mince to a pot (with a lid). Tip: If the pan is looking crowded, you may wish to fry the beef in batches.

Add another drizzle of oil to the pan and fry the onion with a pinch of salt for 5 min. Add the garlic and fry for 2 min further. Transfer both to the pot with the beef mince.

Place the pot over a medium heat and add the grated carrot, tomato paste, brown sugar and white balsamic vinegar. Cook for 3 min. Add the chopped tomatoes, measured water, dried basil, salt, and black pepper. Once boiling, reduce the heat to low and simmer, covered, for at least 30 min (see pro tip).

Meanwhile, grate the Parmesan. Bring a large pot of salted water to the boil. Once boiling, add the spaghetti and cook for 8-10 min until 'al dente' or cooked to your liking.

Divide the spaghetti among plates and serve with a generous ladle of Bolognese sauce. Top with grated Parmesan and fresh basil leaves. Finish with freshly ground black pepper and a drizzle of good quality extra virgin olive oil.