About this recipe:Amazing recipe I stumbled across whilst making a lasagne! The wine can be omitted however you will not get the same rich flavour, but don't worry, the alcohol cooks out! Amazing by itself or in lasagne, but best served with spaghetti and Parmesan cheese!
2 beef stock cubes (made with a few tablespoons of water)
spaghetti (about 100g per person)
grated Parmesan cheese, to taste
torn fresh basil leaves, to serve
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Method Prep:20min › Cook:30min › Ready in:50min
Brown the minced beef in a frying pan over a medium heat, drain and set aside.
Add all of your cherry tomatoes to a saucepan and squish with a potato masher. Add your tinned tomatoes, tomato puree, herbs, seasoning and sugar. In a cup prepare the beef stock cubes, add to the pan and simmer on a low heat. Add the browned beef.
Prepare all the veg by chopping it finely, then add the celery and carrot to a pan and cook for a few minutes, then add to the sauce.
Slowly cook your onions until transparent, add garlic and cook for a few more minutes.
Add all of your remaining veg to your sauce and cook for a few minutes, add your red wine, Worcestershire sauce and stock and leave to simmer for a few minutes.
Once everything is cooked you can serve, but I like to leave my sauce to cook in a slow cooker, to allow all of the flavours to slowly infuse.
Cook your spaghetti as per packet instructions, mix with your sauce and add a spoonful on top, topping your dish with freshly grated Parmesan and torn up basil.