Ingredients:
For the Pasta 🍝: 250g spaghetti

For the Bolognese Sauce 🍅🥩: 300g ground beef, 1 tablespoon olive oil, 1 can (400g) crushed tomatoes, 1 tablespoon tomato paste, 1 teaspoon Italian herb mix, , fresh basil leaves, Salt & black pepper to taste

For the Vegetables 🥕🍄🌿: ½ onion (finely chopped), 1 whole carrot (grated or finely chopped), 1 celery stalk (finely chopped), 100g button mushrooms (sliced)

Optional Enhancements 🍷🥓: 50g bacon lardons (adds smokiness and richness), 1 tablespoon tomato purée (for deeper tomato flavour), ½ cup red wine (adds richness and complexity), ½ cup beef stock (enhances umami), 1 Parmesan rind (to emulsify and deepen the sauce)

For the Garnish 🌿🧀: Fresh Parmesan cheese (grated), Fresh basil leaves

Prepare the Bolognese Sauce 🍅🥩: In a large pan, heat 1 tablespoon olive oil over medium heat. If using, add bacon lardons and cook until lightly crispy. Add the onion, carrot, celery, and mushrooms, sautéing for 4-5 minutes until softened. Add the mince beef and cook until browned.

Deglaze & Simmer 🍷: If using, pour in red wine and let it reduce for 1-2 minutes. Stir in the tomato paste (and purée if using), crushed tomatoes, and Italian herb mix. Add beef stock (if using) and drop in the Parmesan rind to enhance the sauce. Let it simmer on low heat for at least 15 minutes (1 hour recommended), stirring occasionally. Add salt and pepper to taste.

Cook the Pasta 🍝: Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve ½ cup pasta water, then drain.

Combine & Serve 🍝: Toss the cooked spaghetti into the sauce, mixing well. Gradually add the reserved pasta water as needed to loosen the sauce and help it cling to the pasta. Plate and top with freshly grated Parmesan cheese and fresh basil leaves.

Eat up & Enjoy! 😋🍝🍅🧀