Ingredients
- Olive oil
- 2 brown onions, finely diced
- 2 garlic cloves, crushed
- 500g lean beef mince
- 145g (1/2 cup) tomato paste
- 250ml (1 cup) salt reduced beef stock
- 2 x 400g cans diced tomatoes
- 1 tablespoon oregano leaves
- 3 dried bay leaves
- Freshly ground black pepper
- 1/3 cup fresh parsley, coarsely chopped
- 375g dried spaghetti
- 80g parmesan, to serve
Method
- Heat oil in a large saucepan over medium-high heat. Add onion and garlic, cook, stirring for three minutes or until onion softens
- Add mince and cook, stirring to break up any lumps, until the mince changes colour
- Add the tomato paste, stock, tinned tomatoes, oregano and bay leaves, bring to the boil
- Reduce heat to medium and simmer, stirring occasionally for 1 hour or until sauce thickens
- Taste and season with pepper. 5. Stir in the parsley Meanwhile, cook the spaghetti in a large saucepan of salted boiling water following packet directions until al dente, drain
- Serve with grated parmesan cheese.
