Prepare the sofrito – Heat the olive oil in a large pan over medium heat. Add the onions, carrots, and celery. Fry gently for about 10 minutes until softened and golden. This creates the rich flavour base.

Add the garlic and mince – Stir in the garlic, then add the minced beef. Cook until the meat browns all over, breaking it up with a wooden spoon.

Build the sauce – Add the tinned tomatoes, salt, pepper, bay leaf, and Worcestershire sauce. Stir well and bring to a gentle simmer.

Simmer slowly – Reduce the heat to low, cover loosely with a lid, and let the sauce bubble gently for at least 45 minutes (longer if you can). Stir occasionally, adding a splash of water if it becomes too thick.

Taste and adjust – If the sauce tastes a little sharp, add a pinch of sugar. Remove the bay leaf before serving.

Serve – Cook the spaghetti according to the packet instructions. Drain and toss with the bolognese sauce, or serve the sauce ladled generously on top. Finish with freshly grated Parmesan if you like.