Everybody loves this Italian classic. It's cheap, easy and really tasty. Our version is packed full of veg and has a secret ingredient...milk. Trust us it is amazing and is also even better the following day.
Fry off the meat in a deep saucepan with a little oil until browned and transfer to a bowl.
Dice the onion, celery, carrot and mushrooms and add to the same pan and fry for a few minutes.
Add the crushed garlic, oregano, tomato puree and red wine and stir to reduce. Pour the chopped tomatoes, beef stock, milk, seasoning and Worcestershire sauce into the pan with the fried mince and simmer slowly for at least an hour (a few hours is best).
Cook the spaghetti in salted boiling water for about 8-10 minutes until cooked, then drain and sprinkle with olive oil, salt and pepper.
Serve a heap of spaghetti with a generous ladle of bolognase and grating of fresh parmesan. Serves 4