1 tbsp olive oil
▢2 garlic cloves , minced
▢1 onion , finely chopped
▢500g / 1 lb beef mince (ground beef) , I use lean
▢700g / 24.5 oz tomato passata (tomato puree) (Note 1)
▢3 cups beef broth (or stock cubes + water, Note 2)
▢2 tsp Italian mixed herbs (options, see Note 3)
▢1/4 - 1/2 tsp chilli flakes (red pepper flakes) , adjust to taste
▢2 tsp Worcestershire Sauce
▢2 tbsp tomato paste
▢3/4 tsp each salt and pepper
▢350g / 12 oz spaghetti , uncooked (other pasta - Note 4)
- Saute onion & garlic: Heat oil in a large pot over high heat. Cook garlic and onion for 2 minutes until translucent.
- Cook beef: Add beef and cook, breaking it up as you go.
- Add tomato: Once beef has all changed from red to brown, add tomato passata.
- Rinse out bottle: Pour some beef stock into the empty bottle, shake, then pour into the pot.
- Add everything else: Add remaining beef stock and all remaining ingredients except spaghetti. Give it a good stir, then let it come up to the boil.
- Add spaghetti: Add pasta, fanning it out around the pot. Leave for 30 seconds to start softening, then start pushing it in under the liquid.
- Cook pasta: Once fully submerged, cook for 12 minutes, stirring every minute or so, and more towards the end. At about the 8 minute mark, lower the heat to medium otherwise the base might catch (but ensure it is still bubbling gently - you don't want pasta just bloating in warm water).
- Remove from stove, toss well: Take it off the stove once the pasta is JUST cooked, the tiniest bit firmer than you want, and when still saucy. Toss it for about 30 seconds or so - the sauce will reduce further, the pasta will finish cooking.
- Serve immediately, garnished with parmesan.
This Article And Recipe Adapted From This Site