Tasty spaghetti recipe

• - 400g (14oz) Spaghetti
  

• - 500g (1lb) Beef mince
  

• - 1 tablespoon Olive oil
  

• - 1 large Onion
  

• - finely chopped
  

• - 2 cloves Garlic
  

• - 1 Carrot
  

• - 1 Celery stick
  

• - 2 tablespoons Tomato paste
  

• - 800g Canned crushed tomatoes
  

• - 1/2 cup Beef stock
  

• - 1 teaspoon Dried oregano
  

• - Salt and Black pepper to taste
  

• - Parmesan cheese (for serving)
  

Prepare the Base Heat the olive oil in a large pan or pot over medium heat. Add the chopped onion, carrot, celery, and a pinch of salt. Cook gently for about 5-8 minutes until the vegetables are soft but not browned. Add the garlic and cook for another minute. Brown the Meat Increase the heat to medium-high. Add the beef mince to the pan. Break it up with a wooden spoon as it cooks. Stir often until the meat is browned all over and no pink remains. Add Flavor Stir in the tomato paste, dried oregano, and plenty of black pepper. Cook for 1-2 minutes to cook out the raw taste of the tomato paste. Simmer the Sauce Pour in the canned tomatoes and the beef stock (or wine). Stir well to combine. Bring the sauce to a gentle bubble, then turn the heat down to low. Put a lid on the pan (leaving a small gap) and let it simmer for at least 30 minutes. If you have time, 45-60 minutes will make the flavor deeper. Stir occasionally. Cook the Pasta About 15 minutes before the sauce is done, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the packet instructions until "al dente" (firm to the bite). Combine and Serve Drain the pasta, reserving a splash of the cooking water. If the sauce looks too thick, add a little pasta water to loosen it. Taste the sauce and add more salt or pepper if needed. You can toss the pasta into the sauce or serve the sauce on top. Toppings Serve hot with a generous dusting of grated Parmesan cheese.