Add the oregano and tomato paste and mix with the meat. Cook for a couple of minutes to deepen the flavour. Add the canned tomatoes, eggplant and bay leaf bring to the boil and then reduce to a simmer. Cover and cook for at least 1 hour, but if you have time aim for 2 - 2.5hrs to really bring the bolognese to another level! Add the garlic and cook for another 30 seconds. Add the meat back into the pot with the stock, tomatoes, sugar, a generous pinch of salt and pepper. Partially cover with a lid and reduce the heat. Allow to simmer for 30 minutes, stirring occassionally, until the sauce is rich and slightly reduced. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink KYFwZi3.

how to use bolognese sauce