A family favorite. Everybody has his own version of the Spag Bol, but I must say, this is a very good one! Yum. -enjoy-

INGREDIENTS (Serves 4)

2 tablespoons extra virgin olive oil
1 brown onion, finely chopped
1 carrot, peeled and grated
2 cloves garlic, crushed
800g beef mince
2 x 400g tinned diced tomatoes
50g flat pancetta
6 sprigs thyme
1 sprig rosemary
2 tablespoons balsamic vinegar
2 teaspoons caster sugar
sea salt and cracked black pepper
400g spaghetti
finely grated parmesan, to serve

METHOD

Heat the oil in a large heavy-based saucepan over medium heat. Add the onion, carrot and garlic, and cook for 4–6 minutes until softened.
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.
Bring to a simmer, reduce heat to low, cover with a lid and cook for 30 minutes or until thickened and reduced.
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 bolognaise and parmesan to serve.