Heat olive oil in the bottom of a heavy pot. Finely chop the onions in a food processor or with a knife. Cook on medium heat till caramelize. Finely chop the carrots and celery in a food processor or with a knife and add to the onions. Cook till caramelized.

Add the meat with a ½ cup of water. Break it up with a wooden spoon and cook till all liquid evaporates from the pot and meat is nicely browned.

Add the basil, oregano, dill, rosemary, and Nandos chilli. Add the tinned tomatoes, water, tomato paste, and sugar.

Bring to a boil and reduce to a simmer. Cook uncovered for 3 to 4 hours until all water has evaporated. You might need to add water if it becomes dry. Season with salt and pepper to taste.

Cook spaghetti according to package instructions. Drain pasta and toss with good olive oil.

Arrange hot spaghetti in individual bowls. Top with sauce, parmesan shavings, and fresh basil.

SERVES 6