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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 8 |
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Yeah, I know another recipe for spag-bol yawn ! ............ Try this one, it's very simple but the long slow cooking really gives the dish a wonderful succulence and flavour. It's also great with kids. This makes heroic amounts of sauce, which can be frozen and used in cannelloni, lasagna, cottage pie, moussaka etc. Ingredients:
250 g lean minced steak |
250 g ground lean pork |
3 tablespoons olive oil (extra virgin) |
1 large onion |
1 garlic clove (or to taste) |
1 cup red wine |
1 (15 ounce) can chopped tomatoes |
1 liter passata |
1 teaspoon dried oregano |
salt & freshly ground black pepper |
500 g dried spaghetti |
Directions:
1. In a large saucepan over a medium heat, heat the oil and saute the onion until soft.
2. Increase the heat and add the minced meats and the garlic and cook, stirring well and often to break up the lumps and to prevent burning.
3. Keep cooking until the mince is well browned and all the water has been driven off.
4. Pour on the wine and stir for 1/2 a minute.
5. Add the remaining ingredients and bring back to the boil.
6. Lower the heat to a simmer and cook for 2 hours Meanwhile, cook the spaghetti according to the instructions on the pack.
7. Serve the spaghetti with the sauce on top and with plenty of grated cheese (Parmesan) as a topping.
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