Fry up the onion, celery, carrots, bay leave and garlic together until slightly browned, add the tomato paste and season with salt and pepper, fry for another minute

Add the beef mince and cook until browned, add the dried herbs and add the red wine and reduce until the liquid has cooked down

Add the vegetable stock, can of tomato puree, worstershire sauce, sugar, and ketchup. Stir well, turn the heat down to low, and carry on cooking covered for about 2 hrs. Sauce will be ready when the oil starts to separate, and the sauce thickens. Remove the lid at the end to help reduce the liquid

Cook the spaghetti using package instructions, once al dente add to the bolognese sauce and mix alltogether to cover the noodles with the sauce, serve by adding parmesan and basil.