Pour the olive oil into a large pan, add the chopped onion and fry for 10 minutes. Dice the carrots and add them to the pan. Stir and fry for a further 2 minutes. Press the garlic into the pan, add the beef mince, salt and pepper, and fry until the meat is browned. Add the red wine and cook, stirring, until most of the wine has evaporated.
Add the chopped tomatoes, cut the cherry tomatoes into wedges and add them along with the tomato purée, the herbs, spices and the Hermesetas Liquid. Stir and then cover and allow to simmer for 45 minutes. Chop the fresh basil, toss it into the pan and allow to simmer for a further 2 minutes. Cook the pasta/spaghetti according to the instructions on the packet. Serve the spaghetti with the bolognese sauce on top, and sprinkle with grated parmesan and a little fresh basil.