Easy midweek spaghetti bolognese

Method

1. In a large saucepan, heat a glug of oil, then add the onions and carrots. Fry on a medium heat for 5 minutes until starting to soften. Add the mince and stir-fry for 3-4 minutes until it starts to brown and breaks up.
2. Turn up the heat and add the red wine. Cook to reduce for 2-3 minutes, then add the tomatoes, tomato purée, Worcestershire sauce and milk. Simmer for 20–30 minutes (it will only get better if you cook it for longer, as the Italians do). Taste and season with salt and pepper. Your sauce is now ready to divide into batches and chill or freeze. If you’re eating one batch now, read on.
3. For the last 15 minutes of the cooking time, bring a large pan of water to the boil and add the spaghetti. Cook according to the pack instructions until just tender but still with some bite (al dente). Drain, toss in a four-person batch of your sauce (that’s half of what you’ve made) and serve straightaway.