In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add 1 finely diced onion, 1 chopped carrot, and 1 chopped celery stick. Sauté for about 5 minutes until softened and fragrant.

Stir in 2 minced garlic cloves and cook for an additional minute. Add 500g of beef mince, breaking it apart; cook for about 5 minutes until browned.

Mix in 2 tablespoons of tomato paste and 1 teaspoon of Italian herbs, then pour in 400g of crushed tomatoes and dissolve 1 OXO cube in 150ml of boiling water before adding it to the sauce. Stir until combined.

Reduce heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally, until thickened. Season with salt and pepper.

In a separate pot, bring salted water to a boil. Add 400g of spaghetti and cook according to package instructions until al dente, then drain.

Serve the spaghetti topped with the Bolognese sauce and a sprinkle of grated Parmesan cheese.