Pour 1 tbsp olive oil into a medium pan and warm it to a medium-high heat. Crumble in the veal mince and add a pinch of salt and pepper. Fry for 5-8 mins, stirring occasionally and breaking up the mince with a wooden spoon, till browned.

While the mince fries, peel and finely chop the onion. Peel the carrot and finely dice it. Peel and finely chop or grate the garlic. Trim the dry ends off the celery stick and finely chop it. Pick the rosemary leaves and finely chop them.

When the veal has browned, turn the heat down to medium and stir in the chopped veg and rosemary. Fry for 10 mins, stirring occasionally. Fill and boil your kettle.

Pour the passata into the pan and add 1 tbsp Worcester sauce. Pour in 100ml boiling water from the kettle, stir and bring to the boil. When the sauce is boiling, turn the heat down and simmer for 20 mins.

Meanwhile, fill a large pan with the remaining hot water from the kettle, topping it up if necessary, and add a pinch of salt. Pop the pan on the hob and bring back to the boil. When the bolognese sauce has 10 mins cooking time left, add the spaghetti to the boiling water. Simmer for 8-10 mins, till tender with a slight bite, then drain.

Finely grate the Parmesan. When the bolognese sauce is cooked, add half the Parmesan and stir well. Taste and add more salt or pepper if needed, then add the pasta and toss to coat. Divide the spaghetti bolognese between 2 warm plates and serve it topped with handfuls of rocket and the remaining Parmesan.