How to make the ultimate spaghetti bolognese

This easy-to-make spag bol recipe is an old faithful that never disappoints. It's comfort food at its best

Serves: 4-6

Difficulty: Easy

Time: 60 minutes

Ingredients:

30ml (2 tbsp) olive oil

1 large onion, chopped

100g pancetta or rindless streaky bacon, cut into blocks

4 sticks of celery, sliced

1 large carrot, peeled and grated

500g beef mince

1 x 400g can peeled tomatoes

125ml (½ cup) red wine

125-250ml (½-1 cup) beef stock

30ml (2 tbsp) tomato paste (not purée)

5ml (1 tsp) sugar

Salt and freshly ground black pepper

500g quality spaghetti

Grated parmesan cheese, to serve

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Method:

1) Preheat the olive oil in a large pan and add the onion and pancetta or bacon and fry until soft, then add the celery and carrot and fry for a few minutes till softened.

2) Turn up the heat to high and add the mince in two batches. Stirring with wooden spoon, break up the mince lumps and brown before adding the second quantity of mince.

3) Add the tomatoes and juice, wine, water, tomato paste, sugar, salt and pepper. Simmer over a gentle heat for an hour, adding more stock if necessary.

4) Bring a large pan of water to the boil. Add a generous pinch of salt. Add the spaghetti and boil till just cooked, about 12 minutes. Drain, retaining 2-3 tbsp of the pasta water and add to the mince. Serve the pasta topped with sauce and grated parmesan cheese.