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Get a wide pan properly hot, add the cooking oil and squish the mince into/across the pan.
Leave it alone for 3–4 minutes to develop a deep brown crust before turning it over. Once properly browned, break up the mince and either remove it from the pan, leaving the residual fat to cook the veg, or just push it to the side of the pan if there’s enough space for the veg.
Add the onion, carrot and celery with a pinch of salt. Cook for 8–10 minutes until softened.
Add the garlic and cook for one minute. Stir in the tomato purée and cook for another 2 minutes.
Return the mince to the pan, pour in the red wine and reduce by approximately half.
Add the chopped tomatoes, beef stock, oregano and soy sauce.
Simmer uncovered for 60 minutes, stirring occasionally, until thick, rich and glossy. Season to taste.
Cook the spaghetti until al dente, reserving a little pasta water before draining.
Toss the spaghetti through the Bolognese with a splash of pasta water. Divide between two bowls and finish each with 10g Pecorino.
Whisk together the dressing ingredients. Toss with the orange, cherry tomatoes and salad leaves, then serve alongside the pasta.