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Heat a glug of oil in a heavy based pan on low heat. Sweat the garlic and carrots together with the bay leaf for around 8 minutes, stirring frequently until soft but not coloured.
Crank up the heat then add the mince. Break it up the mince with a wooden spoon as it fries to create smaller chunks and continue for around 5 minutes until brown.
Make up stock with 1 tbsp beef stock paste and 200ml boiling water. Add to the pan with the tinned tomatoes, oregano and chilli flakes and season.
Bring to the boil and then turn the heat right down, place the lid on top and simmer for 1 hour and 30 minutes, stirring frequently to prevent the sauce from sticking to the bottom. If the bolognese begins to look a little dry, top up with a little boiling water.
Cook the spaghetti in salted boiling water 10-12 minutes until cooked, bur with a bite. Pour a ladleful of the pasta water into the sauce (the starch will help the sauce coat the spaghetti then drain and portion into pasta bowls. Ladle your bolognese on top and cover with generous shavings of Parmesan.
Chef's Tip: Keep hold of your old parmesan rinds, they add an incredible depth and 'next day flavour.' Pop one in when you add the tomatoes, just remember to fish it out before you serve.