500g lean minced beef
1 large onion, finely chopped
1 stick of celery, finely chopped
12 plum tomatoes or 2 cans of canned plum tomatoes
2 tbsp of tomato puree
1 clove of crushed garlic
1 cup beef stock
2 tbsp fresh chopped basil
1 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
100ml red wine
150ml olive oil
400g spaghetti
1/2 cup grated parmesan

(serves 4)

In a large lidded pan, heat the oil and fry the onion, celery and garlic for 5 minutes. Then add beef to brown. Add red wine and allow to boil off. Add tomatoes, beef stock and puree. Add water if needed to cover the meat. Add oregano, basil, salt and pepper. Bring back to boil, cover and turn down heat to medium-low to simmer for 1 hour. When ready, cook spaghetti as per manufacturer’s instructions and serve with sauce and grated parmesan.