Make a slit on the tomato and submerge it in hot water, leaving it for 5 minutes. Remove it from the water and feel off the skin. Cut open the tomato, discard the core and roughly chop the flesh.
Heat the oil in a pan. When the oil is hot, cook onion and garlic and saute till fragrant, then add the carrots and cook until softened.
Toss in the mushrooms and cook for 1 to 2 mins or till softened.
Add beef and turn up the heat, stir fry until it is lightly browned and no lumps of meat remain.
Stir in the balsamic vinegar and red wine, allowing it to bubble and slightly reduced.
Now add the chopped tomato and the tomato paste. Season the sauce with salt and pepper.
Meanwhile, cook the spaghetti till al-dente in a pot of boiling water. Remove a half cup of the pasta water carefully and add to the sauce.
Cook the sauce for further 10-15 minutes until slightly thickened. Turn off the heat and add a dash of olive oil.
To serve, drain the spaghetti and using a thong, dish it onto a plate. Top the pasta with ladles of Bolognese sauce.
If you like, grate some Parmesan cheese on top and serve the pasta hot.