Method

1. Cook the spaghetti in salted water according to packet instructions.
2. Whilst the pasta is cooking, heat the olive oil in a large frying pan over a high heat, crumble the beef mince into the frying pan in a thin even layer so it cooks quickly. Whilst it cooks, grate the vegetables.
3. Add the grated onion, carrot, celery and garlic to the browning beef. Leave the vegetables to cook until softened.
4. Add the herbs and stir through the mixture. Add the halved cherry tomatoes, passata and chicken stock.
5. Allow the mixture to reduce over a high heat until the pasta is cooked. Season the sauce with the brown sugar and vinegar and add the pasta to the pan, stirring to coat in the sauce.
6. Serve hot topped with fresh oregano and grated parmesan.