ONE-POT SPAGHETTI BOLOGNAISE

Recipe shared by Dricus Bosman
Photo and note: Marlene Potgieter
This is delicious, I made it last night. I have never eaten a tastier spaghetti bolognaise in my life, it is really very good.

1 tablespoon extra virgin olive oil
1 brown onion, chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
250 g bacon bits
2 garlic cloves, finely chopped
600 g beef mince
⅓ cup tomato paste (80 ml)
1 x 410 g can crushed tomatoes
1 jar Ina Paarman tomato pasta sauce (or any other brand 400 g)
3 cups chicken stock
6 sprigs fresh thyme
250 g spaghetti
½ cup of fresh cream
¼ cup fresh parsley leaves, chopped
extra fresh flat-leaf parsley, chopped, to serve
grated Parmesan, to serve
Heat oil in a large non-stick saucepan over medium-high heat.
Add onion, carrot and celery. Cook, stirring occasionally, for 3 minutes or until onion starts to soften.
Add the bacon and cook for 3 minutes or until golden.
Add the garlic and stir to combine.
Add the mince and cook, breaking up mince with a wooden spoon, for 5 minutes or until browned all over.
Stir in the tomato paste, canned tomatoes, stock and thyme sprigs.
Cover and bring to the boil.
Add the spaghetti, reduce heat to medium and simmer, uncovered, for 15 minutes or until the spaghetti is tender and sauce has thickened, stirring mixture every 5 minutes.
Remove pot from heat, remove and discard the thyme sprigs, add the cream and parsley, season with salt and pepper, and stir to combine.
Serve, topped with extra chopped parsley and Parmesan.