Satisfying on the palette and a great dish all day round.
- 1 Pack Spaghetti
- 1 kg Minced Beef
- 2 Cloves Garlic (- Crushed)
- 1 Whole Large Onion (- Diced)
- 3 Stalks Celery (- Finely Diced)
- 3 Sticks Carrot (- Finely Diced)
- 1 Tbsp Dried Oregano
- 1 Tbsp Dried Basil
- 1 Handful Fresh Basil (- Chopped)
- 1 Handful Fresh Thyme
- 3 Leaves Bay Leaves
- 1 Tbsp Dried Parsley
- 2 Jars Tomato Passata
- 2 Tbsp Tomato Paste
- 1 Can Diced Tomatoes
- 1 Cup Vegetable Stock
- 1 Pinch Salt & Pepper (- To Taste)
Heat oil in a skillet and sauté onion, garlic, carrot and celery for a few minutes then add your mince and cook through.
Add water to a separate pot and bring to a simmer on a stove top, then spread through pack of spaghetti until soft or 'al dente'.
Add your dried herbs followed by 1 cup of stock and tomato paste to thicken.
Pour in jars of tomato passata and diced tomatoes. Season with salt & pepper to taste.
Mix through fresh basil, allow to simmer for 5-8 mins.
Sauce Mixed Through Spaghetti
Add spaghetti to sauce and mix through. Drizzle a little olive oil on top.
Sauce On Spaghetti
Add spaghetti on to plate in a nest shape. Add large spoonful of sauce on top and drizzle with olive oil.
Add a leaf of basil on top for character and a kick of flavour.