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Ingredients
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300 grams dried spaghetti
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1 onion (finely chopped)
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1 small carrot (finely chopped)
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1 celery stick (finely chopped)
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2 garlic (finely chopped)
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400 grams minced beef
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120 ml red wine
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1 tbsp chopped parsley leaves
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45 ml olive oil
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200 ml passata (strained tomatoes)
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1 tbsp tomato paste
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5 ml dried oregano
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350 ml beef stock
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salt and pepper to taste
Method
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Cook spaghetti in slightly salted
boiling water to the right softness. Drain well and set aside.
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Heat oil in a deep sauce pan, then
add the chopped onions, celery, garlic and carrot and cook for
about 5 minutes until the vegetables become soft.
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Add the minced beef, stir to break
up the meat lumps then add in the red wine and mix well and let
it simmer for 2 minutes.
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Add passata, tomato paste,
parsley, oregano and half of the beef stock. Bring it to a light
boil and simmer for another 30 minutes.
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Add stock if needed to prevent
sauce become to thick. Add seasoning to taste and toss with
cooked pasta. Serve warm.
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