Table of Contents
Ingredients
500g spaghetti
500g minced beef
1 jar (or carton) of tomato sauce (or passata)
1 onion, finely chopped
2 cloves of garlic, minced
1 red chilli, finely diced
150ml beef stock
2 tsp dried oregano (or Italian herbs)
2 bay leaves
Olive oil
Salt and pepper, to taste
Optional: Freshly grated cheese and fresh basil
The Preparation
Sauté the Aromatics: Fry the onion, garlic, and red chilli over medium heat until softened (approx. 5–8 minutes).
Brown the Mince: Add the minced meat to the vegetables. Cook until browned, breaking it up with your spoon as you go.
Make the Sauce: Stir in the tinned tomatoes, stock, and Italian herbs. Give everything a good mix.
Simmer: Turn the heat down low and let the sauce simmer gently for at least 30 to 45 minutes with the lid slightly ajar. The longer the sauce sits, the better the flavours will develop! Season to taste with salt and pepper.
Cook the Pasta: Bring a large pot of well-salted water to the boil and cook the spaghetti according to the packet instructions until al dente (firm to the bite).
To Serve: Drain the spaghetti and either toss it directly into the sauce or ladle the sauce over the pasta in deep bowls. Finish with a generous grating of raw cheese.
