Our take on an Italian classic is rich and deep, with a sumptuous tomatoey tang.
PREP TIME 20 minsCOOK TIME 60 minsMAKES 4
Ingredients
3 red onions
2 cloves garlic
3 carrots
1 sprig rosemary
1 tbsp olive oil
500g beef mince
400g chopped tomatoes
1 tbsp tomato puree
1 beef stock cube
salt
ground pepper
500g spaghetti
Preparation method
Carefully peel and finely chop carrots, garlic and onions on a chopping board
Pick and finely chop rosemary leaves.
Place a large saucepan on a medium to high heat adding 1 tablespoon of olive oil.
Add the chopped rosemary, garlic and carrots, then cook for between 10 to 15 minutes, making sure to stir often.
Add the mince to the large saucepan increasing the heat and then cook for 5 to 10 minutes or until the mince has turned a dark brown. Continue to stir the contents throughout.
Add the tomatoes, tomato purée and bay leaves.
Fill the kettle with water and boil.
Add and crush in the stock cube and pour in around 400ml of boiling water.
Increase the heat up to a high level and bring to the boil. Stir well throughout this process
Reduce to a lower heat and season with pepper. Once completed cover and leave to simmer for around 1 hour, stirring occasionally.
Remove the lid and continue cooking for 10 to 15 minutes.
Re-fill and boil the kettle.
Carefully fill a large pot three quarters up with boiling water. Next add a pinch of salt and bring back to the boil.
Add the spaghetti and cook according to the instructions highlighted on the packaging.
Once the spaghetti is done, place it in a colander and drain any excess water.
Stir the spaghetti into the sauce. Serve and enjoy
