By Ria Cox, keen family cook and food enthusiast.
This is a quick and light spag bol that can be made using a lot of your kitchen store cupboard essentials. Hearty and warming, the smell of simmering herbs, garlic and onions from this delicious dish make for the perfect ‘welcome home’ aroma.
Serves: 4
Preparation time: 10 minutes
Blending time: 30 minutes
Difficulty: 1 out of 5
Ingredients
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 500g steak minced beef
- ½ glass good quality Shiraz red wine
- 1tsp oregano
- 1tsp mixed herbs
- 3 cloves garlic, chopped
- 400g tin of Italian chopped tomatoes
- 300g wholewheat Italian spaghetti
Method
- Heat a splash of extra virgin olive oil in a pan
- Fry chopped onion until soft
- Add chopped carrots and steak mince, cook until mince is browned
- Drain off excess juices
- Add chopped garlic, herbs and ½ glass red wine to the pan
- Simmer on hob for 1 minute
- Add tin of tomatoes
- Stir and simmer on a low heat for 20 minutes
Pasta
- Add pasta to a large pan of slightly slated boiling water
- Simmer for 8 minutes, for an authentic ‘al dente’ texture
- Drain well
Presentation
- Serve with freshly cooked, sliced garlic bread and a side of mixed salad
