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Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves, crushed
- 1 large onion, chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 500 g (1 lb 2 oz) lean minced (ground) beef
- 500 ml (2 cups) beef stock
- 375 ml (1 1/2 cups) red wine
- 2 × 425 g (15 oz) cans chopped tomatoes
- 1 teaspoon sugar
- 3 tablespoons finely chopped parsley
- 500 g (1 lb 2 oz) spaghetti grated Parmesan cheese, to serve
Method
1. Heat some olive oil in a large, deep frying pan, then add the garlic, onion, carrot and celery and stir over low heat for 5 minutes until the vegetables are just starting to become tender.
2. Increase the heat before adding the beef. You'll need to stir the meat to break up any lumps, a wooden spoon is good for this. Once the meat is nicely browned, add the stock, wine, tomatoes, sugar and parsley. Bring to the boil, then reduce the heat and simmer for 1 1/2 hours or thereabouts, stirring occasionally. Season with salt and freshly ground black pepper.
3. Shortly before serving, cook the spaghetti in a large saucepan of boiling, salted water until al dente. Drain and serve with the meat sauce and the Parmesan cheese.
