Heat the olive oil in a heavy-based pot and gently fry the onion, garlic, carrot, celery and bay leaf for a few minutes until the vegetables are soft.

Increase the heat and add the beef and pork sausage mince. Fry until browned, breaking any chunks of meat with a wooden spoon. Add a good splash of milk and reduce slightly. Stir in the passata, season with salt and pepper and cover with a lid. Cook over low–medium heat for about 1–1½ hours until the meat is tender and the sauce has thickened, stirring occasionally.

Cook the spaghetti according to the packet instructions, drain and toss in a little olive oil, to prevent it from sticking together.

Spoon a little mince on top of the spaghetti, garnish with grated Parmesan and serve immediately.