Spaghetti Bolognese - cooking recipe

Ingredients

2 None onions, peeled and finely chopped
1 clove garlic, peeled and finely chopped
1 None medium carrot, peeled and finely diced
1 stalk celery, trimmed and finely diced
1 None small leek, trimmed and finely diced
50 g smoked bacon, finely diced
3 sprigs thyme, oregano and basil, finely chopped
2 tbsp olive oil
400 g minced beef
2-3 tbsp tomato puree
1/2 tsp vegetable stock powder
1 None bay leaf
1 None clove
1 tin (425g) tomatoes
400 g spaghetti
40 g Parmesan, grated

Preparation

Heat oil in a large frying pan and cook beef for 5 mins. Add bacon, onion, garlic, carrot, celery and leek. Cook briefly and season to taste. Stir in tomato puree. Add 1/2 cup water, bouillon powder, bay leaf, clove, thyme and tomatoes in their juice. Bring to a boil, stirring occasionally. Stir in oregano and chopped basil, add nutmeg and season to taste.
Cook spaghetti according to package instructions. Drain.
In a large bowl, mix spaghetti with the sauce and arrange on plates. Garnish with basil and serve with Parmesan.