Spaghetti Bolognese

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion, carrot, and celery. Cook gently for 8-10 minutes until softened but not browned. Add the minced garlic and cook for another minute until fragrant.

Push the vegetables to one side of the pot, then add the beef mince to the empty side. Break it up with a spoon and brown it thoroughly, stirring occasionally, for about 5-7 minutes. Once browned, drain any excess fat.

Stir the cooked mince and vegetables together. Add the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavour.

Pour in the red wine (if using) and bring it to a simmer, scraping up any browned bits from the bottom of the pot. Let it cook for 2-3 minutes until the alcohol has largely evaporated.

Stir in the diced tomatoes, beef stock, and dried oregano. Season generously with salt and pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for at least 45-60 minutes, stirring occasionally. The longer it simmers, the richer the flavour will be.

While the sauce is simmering, cook the spaghetti according to package instructions until al dente. Drain well.

Taste the Bolognese sauce and adjust seasoning if necessary.

Serve the Bolognese sauce hot over the cooked spaghetti, garnished with fresh basil (if using) and a generous sprinkle of grated Parmesan cheese.