2 tbsp olive oil
1 onion, finely chopped
2 carrots, diced
3 celery sticks, diced
2 garlic cloves, crushed
450g/1lb/2 cups minced (ground) beef
2 tbsp tomato paste
300ml/½ pint/1¼ cups red wine
1 x 400g/14oz can chopped tomatoes
a few fresh thyme sprigs
salt and ground black pepper
4 tbsp freshly grated Parmesan
1 To make the Bolognese sauce, heat the oil in a large pan, add the onion, carrots and celery and fry over a medium heat for 10 minutes or until tender. Add the garlic and cook for 1 minute.
2 Add the minced beef and cook, stirring occasionally, until browned. Stir in the tomato paste and wine and bring to the boil. Add the tomatoes and thyme, and season with salt and pepper. Bring back to the boil, then reduce the heat and simmer gently for 20 minutes.
3 Cook the spaghetti in a large pan of lightly salted boiling water according to the pack instructions. Drain well, then return to the pan.
4 Add the Bolognese sauce and toss together. Divide among four shallow bowls and sprinkle with Parmesan.