Pork Spaghetti Bolognese

2 tablespoons olive oil
1 brown onion, finely chopped
1 celery stick, finely chopped
1 large carrot, peeled and finely chopped
500g pork mince
2 garlic cloves, finely chopped
1 tablespoon tomato paste
750g jar tomato passata sauce
2 bay leaves
¼ cup basil leaves, chopped
400g spaghetti grated parmesan and basil leaves, to serve

1. Heat oil in a large non-stick frying pan over medium-high heat.
2. Add onion, celery and carrot. Cook, stirring occasionally, for 5 minutes or until softening.
3. Add pork mince and garlic. Cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour.
4. Stir in tomato paste and cook for 1 minute.
5. Stir in tomato passata and bay leaves. Bring to the boil, then reduce heat, cover and simmer, stirring occasionally, for 45 minutes.
6. Uncover and simmer until sauce thickens slightly.
7. Season with salt and pepper to taste.
8. Meanwhile, cook spaghetti in a large saucepan of boiling water following packet directions or until al dente.
9. Drain spaghetti. Toss spaghetti through the Bolognese sauce.
10. Sprinkle with parmesan and basil leaves and serve.