Spaghetti Bolognaise with Parmesan Flakes

Begin by preparing all your vegetables and ingredients: finely chop the brown onion (about 1/4 onion per person); thinly slice the garlic; grate the carrot; finely chop the celery. Set these aside.

Heat a large pan over medium heat and add 1 tablespoon of olive oil per person. Once the oil is hot, add the chopped onions, garlic, grated carrot, and chopped celery. Sauté until the vegetables are soft and the onions are translucent, about 5 minutes.

To the same pan, add the beef mince, breaking it apart with a spoon. Cook until the beef is browned and fully cooked through.

Crumble 1/4 of a beef stock cube per person into the pan and mix well. Add the chopped tomatoes, a small amount of tomato paste (about 1 tablespoon per person), and a pinch of dried oregano. Stir everything together until well combined.

Let the sauce simmer on a low heat for about 20 minutes, stirring occasionally. If the sauce becomes too thick, add a splash of water to achieve the desired consistency. Season with salt and pepper to taste.

While the sauce simmers, fill a large pot with water and bring to a boil. Add a pinch of salt. Cook the spaghetti according to the package instructions until al dente. Drain the spaghetti and set aside.

Once the sauce has thickened and is well flavored, combine the spaghetti with the sauce, mixing well to ensure the spaghetti is evenly coated.

Serve the spaghetti with a generous sprinkle of grated Parmesan cheese on top. Optional: garnish with a little more dried oregano for added flavor.