You may also like
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 250 g (8 oz) beef or veal mince
- 2 × 425 g (13½ oz) cans tomatoes
- ½ cup (125 ml/4 fl oz) red wine
- 1 tablespoon chopped capers
- ½ teaspoon dried marjoram
- ½ teaspoon dried basil
- salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- 500 g (1 lb) spaghetti
- fresh herb sprigs, optional, to garnish
Method
1. Heat the oil in a medium pan. Add the garlic and stir over low heat for 1 minute. Add the mince and brown well, breaking up any lumps with a fork as it cooks.
2. Add the undrained, crushed tomatoes, wine, capers, marjoram, basil, and salt and pepper to the pan; bring to boil. Reduce the heat and simmer, uncovered, for 20 minutes or until the sauce is reduced by half. Add the parsley to the pan and stir to combine.
3. While the sauce is cooking, add the pasta to a large pan of rapidly boiling water and cook until just tender. Drain in a colander and return to the pan. Add the sauce to the pan and toss until well mixed. Serve immediately with the herb sprigs, if desired.
