Ok, so this week I have one of my all time favourites! For a veggie option it's also nice to omit the minced beef and substitute with Quorn.
Knob of butter
1tbsp garlic infused olive oil
1-2 cloves garlic
1 large onion, finely chopped
1 carrot, grated
400g minced beef (or Quorn)
400g tin of chopped tomatoes
Salt and pepper to taste
1 pint beef stock (can also use vegetable stock)
1 wineglass of red wine
Spaghetti, enough for 75g per person
Grated cheese and garlic bread to serve
Firstly, heat the butter and oil in the pan, then gently fry the onion, garlic, mushrooms and carrot for several minutes.
Add the meat and wait until it is fully browned.
Then add all the other ingredients, give the pot a big stir and leave to simmer until the sauce has thickened (generally about 30 minutes).
When it is all thickened it should look like this.
You can cook spaghetti or other pasta in a separate pan, and I also like to cook garlic bread in the oven. This dish lasted us two nights so for the second night I cooked some Penne pasta as a slight change.
So there you go, another yummy and tasty meal. As always please drop me a comment if you try the recipe and like it, or alternatively if you have improved it in any way... I'd love to know!
Love Jo xxx
Like this recipe? Why not try my Signature Pasta Sauce too!