Spaghetti Bolognese

First add your olive oil to a pan on a medium heat, once hot add in the diced onion, diced celery and grated carrot. Season with salt and pepper and cook for about 10 minutes or until softened. Then add the garlic and cook for a further minute or until fragrant. Next add in the beef mince and stir using your spatula to break up the mince and combine everything together while it browns, season again with salt and pepper. Once the beef is completely browned this is where you would add you wine if using to deglaze the pan. Let cook for 5 minutes to cook away the alcohol. If your not using wine add the full amount of beef stock liquid to deglaze the pan, then straight away you can add the tin tomatoes and tomato paste. Once the wine has been cooked off for 5 minutes add the tin tomatoes, tomato paste and ½ cup of liquid beef stock and stir to combine. Add the fresh herbs, bay leaf, balsamic vinegar, pinch of sugar and mushrooms and simmer for 20-30 minutes. If you have the time and the patience, to get a super rich flavourful sauce you can simmer this for up to an hour. When your sauce is almost done, cook your pasta according to packet instructions and serve with parmesan cheese, more fresh basil and if your being indulgent a cheeky red wine and some garlic bread too! Enjoy!