Tom Kerridge’s spaghetti Bolognese Archive

Ingredients

• 500g/1lb 2oz beef mince
• splash vegetable oil
• 100g/3½oz smoked streaky bacon, diced
• 1 onion, finely chopped
• 2 celery stalks, trimmed, thinly sliced
• 2 carrots, finely diced
• 2 garlic cloves, grated
• 1 bay leaf
• 3-4 tbsp red wine vinegar
• 1 tsp demerara sugar
• 1 tbsp dried oregano
• 400g tin chopped tomatoes
• 300ml/10½fl oz beef stock (made from beef stock cubes)
• 150g/5oz button mushrooms, quartered
• salt and freshly ground black pepper
• 400g/14oz dried spaghetti
• grated Parmesan cheese, to garnish (optional)