Quick spaghetti Bolognese

Salt and pepper, to taste 2 tablespoons olive oil 1 medium onion, cut into 1/4-inch dice 1 medium carrot, cut into 1/4-inch dice 3 cloves garlic, finely chopped 1 pound ground beef (85 percent lean) 1 can (28 ounces) crushed tomatoes 1/4 cup evaporated milk 1 pound spaghetti 1 tablespoon fresh chopped thyme 1/2 cup grated Parmesan cheese

1. Bring a large pot of salted water to a boil over high heat.

2. Meanwhile, in a large flameproof casserole, heat the oil over medium high heat. Add the onion, carrot, garlic, salt, and pepper. Cook, stirring often, for 8 minutes or until they soften.

3. Add the ground beef and cook, stirring often, for 5 minutes, or until only a little pink remains.

4. Add the tomatoes and milk and bring to a boil. Lower the heat and simmer the mixture for 10 minutes.

5. Drop the spaghetti into the boiling water and cook, stirring occasionally, for 8 to 10 minutes or until it is tender but still has some bite. Drain it into a colander.

6. Add the thyme and Parmesan to the tomato sauce. Taste for seasoning and add more salt and pepper, if you like. Tip the spaghetti onto a platter and spoon the Bolognese sauce on top. Keri Fisher