A small handful fresh basil, finely chopped, plus more to serve
1 small carrot, chopped into small circles
1/3 stick celery, finely chopped (optional)
Heat the olive oil in a saucepan.
Add the finely chopped onion and the pressed garlic. Cook until onions are translucent and keep stirring.
Add the carrot and celery (chopped) and cook together and mix.
Add the bay leaf is using.
Add the beef and grind together with the mix.
Add all the tomato ingredients and the salt and pepper and mix well.
Add the sugar, oregano, Italian herb seasoning, red wine, cayenne pepper, paprika and the Tabasco. Mix well. Cover with lid and cook for 30 minutes on medium-high heat.
Chop the basil and add to the saucepan. Cover with lid and cook for 25 more minutes and mix occasionally.
Finish it off in the oven for 25 minutes.
Now cook some spaghetti (cooked for 2 minutes less than the packet says) in boiling water with 1/4tsp salt and a drop of olive oil. Strain the spaghetti. Toss with the Bolognese in the saucepan. Serve on a plate. Eat and enjoy!