Weeknight Bolognese Pasta

Bring a large pot of salted water to a boil.

While the water heats, place the garlic, onion, carrot, and celery in a food processor and pulse until finely chopped to create a soffrito.

Heat a large frying pan over medium heat and add the olive oil.

Add the beef mince to the pan and brown it for 3–4 minutes, breaking it up with a wooden spoon.

Push the browned mince to one side of the pan and add the chopped soffrito; cook for another 2–3 minutes until softened.

Stir in the anchovy fillets, chilli flakes, and tomato paste; cook for 1 minute to develop flavor.

Add the bay leaf, rosemary sprig, bone broth, and tinned tomatoes; bring to a gentle simmer.

Reduce heat to low and let the sauce simmer for 12–15 minutes, stirring occasionally, until it thickens and the flavors meld.

When the spaghetti is al dente (about 9–10 minutes), reserve a small ladle of pasta water, then drain the pasta.

Add the cooked spaghetti to the sauce, along with the reserved pasta water, and toss vigorously until the sauce emulsifies and coats the pasta.

Remove the pan from heat and stir in the grated Parmesan until the sauce becomes thick, glossy, and fully incorporated.

Taste and adjust seasoning with salt and freshly ground black pepper; if the sauce seems dry, add a splash more pasta water, or if too wet, return to low heat and continue tossing.

Divide the pasta between two bowls, top each serving with extra Parmesan to taste, and serve immediately.