Serves 4-6
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To serve:

  1. Heat the oil in a large pan over a medium-low heat. Cook the onion, carrot and celery for 12-15 minutes until softened.
  2. Increase the heat and add the Cook until browned all over, breaking it up into small pieces with a wooden spoon.
  3. Add the garlic, oregano, basil and bay leaf and cook for five minutes longer.
  4. Stir in the tomato purée, chopped tomatoes, passata, red wine and beef stock cube. Season generously and cover with a lid. Simmer for one hour, stirring occasionally, until thick.
  5. Bring a pot of salted water to the boil and cook the spaghetti according to the package instructions. Drain and stir into the Bolognese sauce.
  6. Serve hot with grated Parmesan and garlic bread.