Instructions

To Make the Bolognese Sauce

1. Finely chop the carrot, celery stick, brown onion and garlic cloves in a food processor.
2. Heat a large saucepan over medium heat with some olive oil and butter.
3. Cook the vegetable mixture for about 10 minutes, or until the vegetables have softened.
4. Turn the stove up to high heat.
5. Add the freshly ground beef and cook until well-browned. If you are using a small pan, you may need to cook the beef in batches.
6. Add the tomato paste and cook for a few minutes.
7. Add the canned diced tomatoes, herbs and sugar. I add the sprigs of herbs whole and allow it to cook down in the sauce, and remove the stems at the end of the cooking time. During the cooking time, the leaves will have fallen off the oregano or marjoram sprigs, but the basil sprigs should be mostly intact.
8. Season with salt and pepper.
9. Cook over very low heat for about 2 hours, stirring occasionally.
10. As the sauce thickens, I tend to thin it with some boiling water.
11. Taste for seasoning.
12. Just before serving, stir through the chopped parsley.

To Serve

1. Cook the pasta for 2 minutes less than the packet instructions.
2. Reserve about 250ml/1 cup of the pasta water.
3. Drain the pasta.
4. Heat the Bolognese Sauce in a large saucepan. You will need approximately 250 ml/1 cup of sauce per person.
5. Add the cooked spaghetti to the Bolognese Sauce and stir it through with a large pair of tongs or a wooden spoon.
6. If the sauce looks quite thick, add some of the pasta water until you have the consistency you like.
7. Cook the pasta in the Bolognese Sauce for about 1-2 minutes.
8. Serve with freshly grated parmesan cheese and a sprinkle of fresh herbs.