Spaghetti Bolognese with Beef, Tomatoes and White Wine

Finely chop the vegetables and fry in hot olive oil over medium heat for 3–5 minutes, stirring occasionally.

Pour in the white wine, season with salt and sprinkle with sugar.

Once the liquid has almost evaporated, add the mince and break it into crumbs as it cooks.

Add the peeled, finely chopped tomatoes and simmer gently for 25–30 minutes.

Add the herbs at the end.

Boil the spaghetti in salted water for 8–10 minutes, then drain without rinsing.

Serve with the sauce and grated Parmesan.