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Ingredients
- 1 lrg Onion, minced
- 1 kg Pork and veal mince
- 2 lrg Tbsp. Tomato paste
- 1 can Tomato supreme
- 2 can Tomato, crushed
- 1 x salt and pepper to taste
- 1 c. Beef stock
- 2 tsp Oregano, dry
- 1 tsp Basil, dry
- 1 tsp Thyme, dry
- 1 x Chili, minced
- 1/2 c. Wine, red
- 1/2 c. Water
- 750 gm Spaghetti
- 2 clv garlic
- 3 Tbsp. Extra virgin olive oil
Directions
- Saute/fry the finely minced onion, chopped garlick, chilli and dry herbs in the heated oil. When onion is golden brown, add in mince, cook very well, stirring with fork all the time, till steak browns well. Pour off any surplus fat. Add in water, tomato paste, tin tomatoes, stock, wine, tomato supreme, salt and pepper to taste.
- When sauce comes to the boil, reduce heat, cook gently 1 to 11/2 hrs, uncovered, adding a little more water if sauce becomes thick too quickly. The longer this sauce is cooked the better it is.
- arrange warm, well-liquid removed spaghetti in bowls and top with sauce. Sprinkle with grated parmesan cheese if you like.
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