|2 tsp||fresh chillies — 573|
|1||onion — medium, chopped|
|2 tsp||garlic — cloves, crushed|
|250 g||beef mince|
|250 g||mushrooms — sliced|
|80 ml||wine — red|
|1x 400 g||tinned tomatoes|
|50 g||tomato paste|
|1 cup||stock — beef|
|1 tsp||dried Italian herbs|
|freshly ground black pepper|
|200 g||pasta — spaghetti|
|parmesan cheese — to serve|
Heat the olive oil in a deep saucepan. Add the onion and garlic and sauté for a few minutes.
Add the mince and brown. Add the mushrooms and cook for 5 minutes. Add the wine and allow to simmer for a further 3 minutes.
Add the tin of tomatoes, tomato paste, beef stock and herbs. Season with salt and pepper, then allow to simmer for 20-30 minutes, stirring occasionally, until the sauce has thickened.
While the sauce is simmering cook the spaghetti in a pot of boiling water until al dente.
Drain the spaghetti and dish onto warm plates. Spoon the sauce over the spaghetti, top with grated parmesan cheese and serve immediately.
Recipe reprinted with permission of Cupcakes & Couscous. To see more recipes, please click here.
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