Classic Spaghetti Bolognese

Warm the olive oil in a large pan over medium heat.

Add the onion, carrot and celery and cook until softened.

Stir in the garlic for 30 seconds, then add the minced beef and cook until browned.

Mix in the tomato paste, then add the chopped tomatoes, stock, bay leaf and oregano. Season.

Simmer gently for 1–1½ hours, stirring occasionally, until rich and thick.

Cook the spaghetti in salted boiling water until al dente.

Toss the pasta with the sauce (or spoon over) and finish with parmesan and black pepper.

Heat a tablespoon of olive oil in the pressure cooker. Brown the minced beef, then remove and set aside.

Cook the onion, carrot and celery until softened, then stir in the garlic for 1 minute.

Return the beef to the pot and add tomato paste, chopped tomatoes, stock, bay leaf, oregano, salt and pepper.

Seal and cook on high pressure for 20 minutes.

Release pressure naturally, then (optionally) stir in a splash of red wine and simmer uncovered for 10 minutes to reduce.

Cook spaghetti until al dente and serve with the sauce and parmesan.

If you can, brown the minced beef in a hot pan with a little olive oil, then transfer to the slow cooker (this adds a lot of flavour).

Add the onion, carrot and celery to the pan and cook for 5 minutes to soften, then add to the slow cooker along with the garlic.

Stir in the tomato paste, chopped tomatoes, stock, bay leaf, oregano, salt and black pepper.

Cook on LOW for 6–8 hours (or HIGH for 3–4 hours) until rich.

If the sauce is a little thin, leave the lid slightly ajar for the last 30 minutes, or decant to a pan and simmer to thicken.

Cook the spaghetti until al dente and serve with the sauce, parmesan and black pepper.