Ingredients

• 1 tablespoon Red Island Australian Extra Virgin Olive Oil
• 50g pancetta, thinly sliced
• 1 large brown onion, coarsely chopped
• 3 garlic cloves, thinly sliced
• 500g Coles Australian 4 Star Beef Mince
• 2 teaspoons Masterfoods Spaghetti Bolognese Seasoning
• 1 medium carrot, peeled, finely chopped
• 1 celery stick, finely chopped
• 400g can Annalisa Italian Diced Tomatoes
• 2 cups (500ml) Campbell's Real Stock Beef
• 2 dried bay leaves
• 500g Barilla Spaghetti No 5
• Basil leaves, to serve
• Kraft Parmesan, to serve

Method

• Step 1 Heat the oil in a large heavy-based saucepan over medium heat. Add the pancetta and cook for 2 mins. Add the onion and garlic. Cook for 2 mins or until the onion starts to soften. Increase heat to high. Add the mince. Cook, stirring with a wooden spoon to break up lumps, for 5 mins or until browned.

• Step 2 Stir in the bolognese seasoning, carrot and celery. Cook, stirring, for 3 mins. Add Annalisa Italian Diced Tomatoes, Campbell’s Real Stock Beef and bay leaves. Bring to the boil. Reduce heat to medium-low and simmer for 20 mins or until sauce reduces and thickens slightly. Season.
• Step 3 Meanwhile, cook Barilla Spaghetti No 5 in a saucepan of boiling water following packet directions. Drain.
• Step 4 Divide spaghetti among serving bowls. Spoon over the sauce. Top with basil and sprinkle with parmesan.