Spaghetti Bolognese Recipe

Heat up large pan on medium-high heat and add the ground beef. Break up the meat using a spatula and stir occasionally until browned (roughly 5 minutes).
1 lb lean ground beef
While the meat is cooking, wash the carrots and zucchini and grate on a fine grater. Peel and dice the onions, and peel and press the garlic.
1 onion, 1 carrot, 1 zucchini, 2 garlic clove
Add carrots, onion, zucchini and garlic to the meat and cook for another 5 minutes, stirring occasionally.
Pour water into a large pot and place on medium-high heat to boil.
Add Italian seasoning, garlic powder, and salt and stir to combine.
2 tsp Italian seasoning, 1 tsp garlic powder, 1 tsp salt
Add passata, stir and cover. Lower the heat and simmer for 20 minutes. Stir occasionally to prevent burning.
640 ml passata
When the pot of water has come to a boil, add the spaghetti to the boiling water and cook per package directions.
450 g spaghetti
Once the Bolognese sauce has cooked down, turn off the heat and add ¼ cup of the parmesan cheese. Stir until the cheese is fully melted.
1/2 cup parmesan cheese divided
Strain the spaghetti and rinse under cold water for 5 seconds to prevent sticking.
Plate the spaghetti and pour the sauce over it. Top with remaining parmesan cheese and julienned basil, if you have it, and serve.
1/2 cup parmesan cheese divided, Fresh basil