Sauce can be made up to three days ahead. Keep, covered, in the fridge. Or divide into individual portions in freezer-proof containers. Freeze for up to two months.
Grated parmesan, to serve
2 tblsps olive oil
1 carrot, peeled, finely chopped
3 cloves garlic, crushed
1 tsp dried mixed herbs
500g pork and veal mince
1⁄3 cup tomato paste
1⁄2 cup dry white wine
2 x 410g cans chopped tomatoes
2 beef stock cubes (5g each), crumbled
1⁄2 cup water
Salt and pepper, to taste
1⁄2 cup chopped fresh basil
To make bolognese sauce, heat oil in a large saucepan over a medium heat. Add onions, carrot, garlic and herbs. Cook, stirring occasionally for about 5 minutes, or until soft.
Add mince. Cook, stirring to break up mince with a wooden spoon, for about 5 minutes, or until browned. Stir in paste, then wine. Bring to boil. Add tomatoes, stock cubes and water. Season.
Return bolognese to boil. Cover. Gently boil, stirring occasionally, for 30 minutes. Uncover. Gently boil for further 15 minutes, or until thickened. Stir in basil.
Meanwhile, cook pasta in a stockpot of boiling, salted water until tender. Drain. Return to pot. Add bolognese sauce. Toss to combine.
Serve with parmesan.