Heat 15ml of olive oil in a large saucepan over medium heat.
Brown the beef mince with salt and pepper, then set aside in a bowl.
Heat the remaining 15ml of oil and fry the onions for 6 minutes until soft.
Add garlic for 2 minutes, then stir in the grated carrot and return the beef to the pan.
Add the chopped tomatoes and 400ml of stock, stirring well.
Simmer gently for 45 minutes until the sauce is thick and rich.
Boil a large pan of salted water and cook the spaghetti according to packet instructions.
Drain the spaghetti and toss it with the Bolognese sauce before serving.