- 30ml olive oil
- 400g beef mince
- 200ml beef stock
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 400g chopped tomatoes
- 1 bay leaf
- salt
- pepper
- For the spaghetti and garnish
- 300g dried spaghetti
- 50g parmesan, shaved
Heat the olive oil in a large saucepan over a medium heat for 1 minute. Add the onions with a little salt and sweat them for 5 minutes, stirring occasionally. Stir in the mincedgarlic and stir well, cooking for a further 2-3 minutes.
Increase the heat and add the mince, browning well and stirring to break the meat up. Once browned, stir in the chopped tomatoes, then the stock and bring to the boil. The sauce will look quite thin at this point but it will thicken as it reduces.
Reduce the heat to a simmer and add the bay leaf. Cook for 45-50 minutes uncovered until the sauce has thickened, making sure to stir occasionally.
Once the sauce is ready, adjust the seasoning and keep warm. Cook the spaghetti in a large saucepan of boiling salted water according to packet instructions until 'al dente'; usually 8-10 minutes. Drain and toss well with the sauce.
Spoon onto serving plates and garnish with the shaved parmesan. Serve immediately.
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