2 tbsp extra virgin olive oil; 1 brown onion, finely chopped; 1 carrot, peeled and grated; 2 cloves garlic, crushed; 800g beef mince; 2 x 400g tin diced tomatoes; 50g flat pancetta, chopped; 6 sprigs thyme; 1 sprig rosemary; 2 tbsp balsamic vinegar; 2 tsp caster sugar; sea salt and cracked black pepper; 400g spaghetti; finely grated parmesan, to serve
Step 1 Heat the oil in a large heavy-based saucepan over medium heat. Add the onion, carrot and garlic, and cook for 4-6 minutes or until softened.
Step 2 Add the beef mince and cook, breaking up any large lumps with a wooden spoon, for 8-10 minutes or until browned. Add the tomato, pancetta, thyme, rosemary, vinegar, sugar, salt and pepper, and mix to combine.
Step 3 Bring to a simmer, reduce heat to low, cover with a lid and cook for 30 minutes or until thickened and reduced.
Step 4 While the sauce is cooking, cook the pasta in a large saucepan of salted boiling water for 6-8 minutes or until al dente. Drain. Divide between bowls and top with the bolognese and parmesan to serve. Serves 4. + Cooked bolognese sauce will keep frozen in an airtight container for up to three months.