Step by step recipe:

1. 5 min.
   Rinse the tomatoes and cut out the hard bit around the stalk, then cut into chunks.
   
   If you have the time, you can also peel them.
2. 10 min.
   Peel 1 carrot and dice small.
   
   Finely chop 1 onion.
   
   Peel 2 cloves garlic.
   
   Rinse 1 bayleaf, 1 sprig thyme and 1 sprig rosemary.
3. 2 min.
   Pour 4 tablespoons olive oil into a large saucepan on medium heat.
   
   When hot, add the onions, carrot, herbs and garlic.
   
   Salt and pepper, then cook for 2 minutes without colouring.
4. 1 min.
   Add 500 g minced beef...
5. 5 min.
   ---and cook, stirring frequently (break up any large lumps).
6. 5 min.
   Then add the tomatoes and stir well.
   
   Leave to cook for 5 minutes.
7. 3 min.
   Add 500 g red wine, 200 g water, 1 beef stock cube and stir well.
   
   Turn the heat down to low.
8. 40 min.
   Leave to cook uncovered until the sauce is reduced by 3/4.
   
   Remove and discard the bayleaf, thyme and rosemary.
9. 8 min.
   Cook the spaghetti...
10. 
    ...mix with the sauce and serve immediately.