Spaghetti bolognaise

Ingredients

600 g lean beef mince

1 tbsp olive oil

1 onion, finely chopped

2 cloves garlic, crushed

1 stick of celery, finely chopped

1 carrot, grated

0.25 cup tomato paste

425 g can of peeled tomatoes

1 cup salt-reduced beef stock

0.5 tsp finely chopped fresh basil

1 tbsp fresh oregano

2 bay leaves

3 cups of pasta, cooked

Place mince in a bowl and mix in oil. Heat a large frypan, ensure it is hot. Crumble in half of the mince. Brown the mince, breaking up any lumps with a fork. Remove first batch, reheat pan and cook remaining mince and then remove.
Add onion, garlic, celery and carrot, cook until onion is soft. Return the mince to the pan and stir in tomato paste, peeled tomatoes, beef stock, bay leaves, basil and oregano.
Bring to the boil, reduce heat and simmer for 40 minutes. Add 1/2 to 1 cup of water to sauce if needed as it cooks.
Serve bolognaise with the cooked pasta.

As the mince cooks, break up lumps with a fork. Let this first side of the mince sear lightly before using a fork to break up the larger pieces. As it cooks, tilt the pan slightly and spoon away the liquid this helps brown the mince. Using a moderately high heat will also help any water to evaporate.
The bolognaise sauce can be made up to 2 days in advance. It can be frozen for 3 months, thaw it overnight in the refrigerator.