- Heat a wok or large, deep frying pan with the olive oil. Crumble the beef into the pan and stir-fry over a high heat for 2 minutes to break up the meat and brown it.
- Add the onion, carrot, celery and garlic. Stir over a medium heat for 1 minute, then add the chopped tomatoes and the passata. Stir well, then add the oregano and seasoning. Cook over a medium heat so that the sauce boils gently, stirring occasionally, for 15 minutes or until thick.
- While the sauce is cooking, cook the spaghetti in a pan of salted boiling water for 10 minutes, or according to the pack instructions, until tender with a bite at the centre. Drain and turn into a warmed serving bowl.
- Taste the sauce and adjust the seasoning, then pour over the hot pasta. Toss gently and serve immediately with grated Parmesan cheese.
For a richer sauce, replace 100g of the minced beef with 100g chicken or turkey livers, roughly chopped. Stir in a small carton of single cream after the sauce has been cooking for 5 minutes.
Cool unused sauce quickly then chill and store in the fridge for up to two days or pour into a suitable freezerproof container and freeze for up to one month. To use, thaw, reheat and simmer for 10 minutes.