- 25g of butter
- 1 onion (finely chopped)
- 1 handful of rosemary leaves (roughly chopped)
- 3 garlic cloves (crushed)
- 1 large carrot (finely chopped)
- 1 celery stick (finely chopped)
- 1 teaspoon of dried oregano
- 900g of minced beef
- 800g of chopped tomatoes (tinned x2)
- 4 tablespoons of tomato puree
- A handful of fresh basil (roughly chopped)
- Water or stock
- Lemon juice
- 750g – 1kg of spaghetti
- Freshly grated parmesan cheese
- Salt and pepper
Melt the butter in a large saucepan, then add the onion, garlic and rosemary. Cook gently for 5 minutes till soft and translucent.
Add the carrot and celery, and cook for another 5 minutes.
Put in the mince and brown it, while stirring continuously. Turn up the heat and add the tinned tomatoes, tomato puree, oregano, sugar, salt, and pepper. Stir. (Add water or stock if it becomes too dry).
Reduce the heat, partially cover your pan and simmer the sauce for 30 minutes minimum.
Taste and adjust the seasoning, adding a squeeze of lemon juice if you would like.
Boil a large saucepan of salted water. Hold the spaghetti in the pan, lowering the heat as it softens. Add a drizzle of oil to prevent it from sticking. Boil for 12-15 minutes, then pick out a piece to check if it’s tender. Drain in a colander once cooked.
Just before serving, add the basil to the sauce.
Serve in bowls with grated cheese on top, and potentially a salad as a side dish.
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