Spaghetti Bolognese - cooking recipe

Ingredients

1 lb fresh tomatoes
1 tbsp olive oil
10 oz ground beef
2 None carrots, peeled and chopped
1 None onion, peeled and finely chopped
1 None garlic clove, finely chopped
2 tbsp tomato paste
14 oz spaghetti
3/4 cup vegetable stock, warmed
1/2 tsp dried oregano
2 None bay leaves
1/2 cup mozzarella cheese, grated
None None basil leaves, to garnish

Preparation

Cut a cross in the top of each tomato, deep enough to just slit the skin. Place in boiling water for 5 mins. Remove with a slotted spoon and set aside until cool enough to handle. Remove the skin, cut in half, scoop out the seeds and roughly chop.
Meanwhile, heat the oil in a large, deep frying pan. Add the ground beef and cook, breaking up with a wooden spoon, for 3-4 mins, until browned. Add the carrots, onion and garlic and cook for 1-2 mins. Add the tomato paste, cook briefly for 1 min, then add the chopped tomato.
Cook the spaghetti according to the package instructions. Drain.
To continue making the sauce, stir in the vegetable stock, oregano and bay leaves. Simmer for 8-10 mins.
Stir the drained spaghetti into the sauce. Divide between four plates. Sprinkle over the grated cheese and garnish with the basil leaves.