Real bolognese needs time, but even in forty minutes you get far more out of it if you do two things. One: fry the mince in a hot pan until it is properly brown, not grey. Two: let the carrot and onion soften slowly before the tomato goes in, that is where the sweetness comes from.
High protein21% of the energy from protein
Finely chop the onion and garlic and cut the carrot into small cubes.
Fry the mince loose in olive oil and add the onion, garlic and carrot.
Stir in the tomato puree and oregano and pour in the passata. Let it simmer gently for 20 minutes.
Meanwhile cook the spaghetti al dente, following the packet.
Serve the sauce over the spaghetti with a generous handful of grated Parmesan.
A splash of milk at the end makes the sauce softer and less sharp, an Italian habit that genuinely makes a difference. Half beef and half pork mince gives more flavour than beef alone. The sauce is better the next day and freezes in portions, just cook the pasta fresh.
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