Spaghetti Bolognese with Parmigiano Reggiano

In a large frying pan bring to a simmer the pasta sauce once heated stir in the carrot, ginger, mushrooms and 1 can of tinned tomatoes. Leave this to gently simmer for a further 20 minutes while you make the pasta.
 
In a large stockpot bring salted water to the boil.  Once rapidly boiling add the pasta, cook until al-dente. Drain water and sprinkle with a little olive oil so the pasta doesn’t stick.
 
In a frying pan add a little oil and sweat the onion, when soft then add garlic, ginger, paprika and the honey cook for 3 minutes then add both minces. Brown well.
Add 1 can tomatoes and ½ cup of the pasta sauce, if the mixture is too thick add more pasta sauce as required.
 
At the last minute add the al-dente pasta to the sauce, serve onto the plate and add a large spoonful of mince sauce, put a dollop of sour cream on top, sprinkle with cheese and top with basil.