Ingredients:

• 2 tbsp olive oil
• 400g beef mince
• 1 onion, diced
• 2 garlic cloves, chopped
• 100g carrot, grated
• 2 x 400g tin chopped tomatoes
• 400ml stock (made from a stock cube. Ideally beef, but any will do)
• 400g dried spaghetti
• salt and pepper

Cooking method:

• Heat a large saucepan over medium heat. Add a tablespoon of olive oil and once hot add the beef mince and a pinch of salt and pepper. Cook the mince until well browned over medium-high heat.
• Add another tablespoon of oil to the saucepan you browned the mince in and turn the heat to medium. Add the onions and a pinch of salt and fry gently for 5-6 minutes. Add the garlic and cook for another 2 minutes. Add the grated carrot, then pour the mince and any juices in the bowl back into the saucepan.
• Add the tomatoes to the pan and stir well to mix. Pour in the stock, bring to a simmer and then reduce the temperature to simmer gently for 45 minutes, or until the sauce is thick and rich. Taste and adjust the seasoning as necessary.
• When ready to cook the spaghetti, heat a large saucepan of water and add a pinch of salt. Cook according to the packet instructions. Once the spaghetti is cooked drain, and add to the pan with the bolognese sauce. 

Mix well and serve.