Sweat the vegetables: Heat the olive oil in a large pan. Tip in the grated onion, grated carrot, crushed garlic and dried oregano, then season lightly. Give it 1.5-2 minutes, so everything softens into a puree without browning.

Cook the mince: Push everything to the sides and make a well in the centre. Drop the mince into that hot spot, because sweating it fast stops it going grey. Break it up and cook until no pink is left.

Sweat the puree: Make another well in the middle. Fry the tomato puree on its own for a few seconds, which cooks out that raw tart edge. Then fold it all together.

Reduce the wine: Pour in the red wine and let it bubble down to a syrup. This concentrates the flavour and gives the sauce real body.

Simmer the sauce: Stir in the chopped tomatoes and Worcestershire sauce. Turn the heat down and simmer for 5-6 minutes.

Finish with milk: Stir through the milk for a smooth, silky finish. Taste and adjust the seasoning.

Cook the spaghetti: Get a big pan of well-salted water with a tablespoon of olive oil to a proper rolling boil. Drop in the spaghetti and cook until al dente. Lift a strand out and pinch it, you want firm, never crunchy. Drain.

Season and serve: Season the drained spaghetti with salt and pepper, then toss through a tablespoon of olive oil so it doesn't clump. Pile it into bowls, spoon the bolognese over and grate Parmesan on top.