Classic Spaghetti Bolognese

I am a sucker for a good bowl of traditional spaghetti bolognese. When I used to work in an office, I'd always come home late and tired, and the only type of pasta I managed to cook up would involve warming up a jar of ready-made pasta sauce. Don't get me wrong, there are some decent ready-made sauce on the market, but nothing beats pasta sauce that is homemade with fresh ingredients and lots of love! I got this recipe from Donna Hay, and it does take over an hour to make the sauce, but if you have the time, the final result is well worth it.

I also tossed together a simple salad out of whatever veggies were available in the fridge. I think this one consisted of lebanese cucumbers, cherry tomatoes, carrots and avocado. So simple yet always a great all-round side dish. It will pretty much go with any of your favourite dressings.

Ingredients:
2 tablespoons olive oil
1 brown onion, chopped
2 cloves garlic, crushed
1kg beef mince
⅓ cup (90g) tomato paste
2 x 400 g cans chopped tomatoes
2 cups (500ml) beef stock
1 bay leaf (I didn't have any, but the pasta still tasted great)
sea salt and cracked black pepper
400g spaghetti
flat-leaf parsley leaves, to serve

shaved parmesan, to serve

Method:
1. Heat a large deep frying pan over high heat. Add the oil, onion and garlic and cook for 1 minute or until the onion is soft.
2. Add the mince and cook for 5 minutes, breaking up any lumps with a wooden spoon.
3. Add the tomato paste and cook, stirring to combine. Add the tomatoes, stock, bay leaf, salt and pepper and stir to combine. Bring to the boil, reduce the heat to low and simmer for 1 hour or until thickened.
4. Place the pasta in a saucepan of salted boiling water and cook for 10-12 minutes or until al dente. Drain and keep warm. Divide between bowls and top with the Bolognese, parsley and parmesan.
Serves 4.