Spaghetti bolognese 400g spaghetti 2 tbsp olive oil 500g quality beef mince 1 red onion, finely diced 2 stalks celery, finely diced 1 carrot, finely diced 2 tsp dried basil 1 tsp dried oregano 1 tsp dried thyme 1 tsp paprika 3 large garlic cloves, finely diced 1/2 cup tomato paste 400ml tinned tomatoes (I used cherry toms) 1/2 cup full fat milk 1 beef stock pot 2 cups water 1/2 tbsp sugar (optional) 2 bay leaves To serve: Freshly grated parmesan Fresh basil 1. Brown off the mince in a pot over high heat with 1 tbsp olive oil and salt and pepper. Refrain from moving or breaking down the mince too early to allow it catch colour and caramelise. 2. Once caramelised, transfer to a bowl lined with paper towel to strain the fat. This will ensure you aren’t left with an oily film on your lips when you eat it. 3. Add the mirepoix (onion, carrot and celery), with another tbsp olive oil and saute with the seasonings listed above until soft. 4. Add the garlic and cook for 30 sec...