A classic British family favourite. It is not an Italian recipe, there is no record of any Italians making this dish. Its quite similar to a ragu I guess!
Ingredients
500g minced beef – 5% fat if you must
1 onion
2 carrots – cut into small dice
2 sticks of celery – cut into small dice.
500g carton of passata
1 clove garlic – crushed
2 teaspoons dried mixed herbs
2 tablespoons worcestershire sauce
½ glass red wine
1 beef jelly stock cube or 2 oxo cubes
Splash of water if required
Method
Dice the onion. Heat a large shallow pan on the hob. Add the onion and minced beef and brown quickly, stirring often over a high heat until the meat is all brown. Lower the heat.
Add the carrots and celery, stir in and cook through for a couple of minutes. Add the crushed garlic and cook through for another couple of minutes.
Add the passata, mixed herbs, worcestershire sauce, red wine and stock cube and stir to combine. Cover with a lid and leave to simmer for as long as possible but at least 20 minutes. Keep an eye on the pan so it doesn’t burn and add a splash of water if it looks too dry.
Bring a large pot of water to boil and add the spaghetti measured out to the number of servings and cook according to the packet.
Drain the spaghetti and serve (plate up individually, it is easier) with black pepper and some grated cheese, parmesan or cheddar goes well.