In a large pan/shallow casserole dish heat up 3 tablespoons of oil, add the onion, garlic and celery and cook slowly for about 3 minutes until softened, stirring often. Add the wine and continue cooking for 2 more minutes.
Push the onion mixture to the side, add the meat and cook for 2-3 minutes stirring all the time to prevent large clusters from forming.
Add the tomatoes, tomato paste, sun dried tomatoes, oregano, onion granules and 120 ml of water, stir, cover and simmer for 15 minutes. In the meantime cook the pasta in salted water according to packet instructions reserving some of the water from cooking (approx. 1/2 cup).
Remove the bolognese from the heat, add the butter, soy sauce and adjust seasoning as necessary. Add a splash of water from cooking the pasta if the sauce is too thick. Enjoy!
After you’ve added the meat into the pan break it up as well as you can so it doesn’t cook in large clumps.
Season the sauce once it’s cooked, not during cooking, to avoid making it too salty (if you also use either soy sauce or marmite).
Reserve some of the water from cooking the pasta (approx. ½ cup) to add into your bolognese if it’s too thick (do this gradually once the sauce is fully cooked).