Put a large saucepan on a medium heat and add 1 tbsp vegetable oil.
Reduce the heat and add the onion, carrot, garlic cloves, then fry for about 5mins until soft.
Increase the heat to medium-high, add the mince and cook stirring for 3-4 mins until the meat is browned all over.
Add the tomatoes, dried herbs, and stock cube.
Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for at least 30mins, stirring occasionally.
Check the seasoning and stir.
Cook the spaghetti following the pack instructions (roughly 75g per person).
Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with the grated cheese and crusty bread, if you like.
To make it vegan replace the mince with a meat substitute like Quorn, the beef stock cube with a veggie stock cube, and use vegan or no cheese.
If you have space in the freezer, you can double the quantities and make a larger batch to portion up for use another time. Remember to defrost thoroughly before reheating!
If you like it spicy, you could also add a pinch of cayenne pepper or chilli flakes.