Step 1/12

Put a large saucepan on a medium heat and add 1 tbsp olive oil.

Step 2/12

Once hot add the beef mince and a pinch of salt and pepper. Cook the mince until well browned over a medium-high heat (be careful not to burn the mince. It just needs to be a dark brown colour).

Step 3/12

Once browned, transfer the mince to a bowl and set aside.

Step 4/12

Add another tablespoon of oil to the saucepan you browned the mince in and turn the heat to medium.

Step 5/12

Add the chopped onions and celery and a pinch of salt and fry gently for 5-6 minutes, or until softened and translucent.

Step 6/12

Add the garlic and cook for another 2 minutes.

Step 7/12

Add the grated carrot then pour the mince and any juices in the bowl back into the saucepan.

Step 8/12

Add the tomatoes to the pan and stir well to mix.

Step 9/12

Pour in 400ml of stock, bring to a simmer and then reduce the temperature to simmer gently for 30 minutes, or until the sauce is thick and rich.

Step 10/12

When ready to cook the spaghetti, heat a large saucepan of water and add a pinch of salt. Cook according to the packet instructions.

Step 11/12

Once the spaghetti is cooked through, drain and add to the pan with the bolognese sauce and mix well.