One Pot Spaghetti Bolognese:
1 tablespoon extra virgin olive oil
1 brown onion chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
4 rindless bacon rashers, diced
2 garlic cloves, finely chopped
600g beef mince
1/3 cup tomato paste
2 x 410g cans crushed tomatoes
3 cups liquid chicken stock
6 sprigs fresh thyme
250g uncooked spaghetti
¼ cup chopped fresh parsley leaves
Extra chopped fresh flat-leaf parsley and grated parmesan, to serve
Step 1 Heat oil in a large heavy-based flameproof casserole dish or non-stick saucepan over medium-high heat (cast iron pot recommended for non-stick). Add onion, carrot and celery. Cook, stirring occasionally, for 3 minutes or until onion starts to soften. Add bacon. Cook for 3 minutes or until golden. Add garlic. Stir to combine.
Step 2 Add mince to the dish. Cook, breaking up mince with a wooden spoon, for 5 minutes or until browned all over. Stir in tomato paste, tomatoes, stock and thyme sprigs. Cover. Bring to the boil. Add spaghetti. Reduce heat to medium. Simmer, uncovered, for 15 minutes or until spaghetti is tender and the sauce has thickened, stirring the mixture every 5 minutes.
Step 3 Remove pot from heat. Remove and discard thyme sprigs. Add parsley. Season with salt and pepper. Stir to combine.
Serve topped with extra chopped parsley and parmesan.