Preparation time: 20 minutes
Cooking time: 50 minutes
500g lean beef mince
1 tbsp olive oil
1 onion, chopped
1 carrot, chopped
2 stalks celery, chopped
200g mushrooms, sliced
3 cloves garlic, crushed or finely chopped
700 ml tomato passata (tomato puree)
2 tsp dried oregano
½ cup red wine
250 ml salt-reduced beef or veal stock
100g silverbeet, sliced
Finely grated parmesan cheese and green salad, to serve
Pour half the oil onto mince in a bowl and mix to combine. Place a wide saucepan over high heat, add the mince and stir to break up until the mince is evenly brown. Set the mince aside.
Reduce the heat to medium and add the remaining oil to the pan. Add the onion, carrot, celery, mushrooms and garlic, cook for 5 minutes or until starting to soften.
Add the mince, tomato passata, oregano, wine and stock. Add a little water if needed to cover meat. Simmer for 40 minutes to 1 hour, or until flavour has developed and sauce has thickened. Add the silverbeet for the last 5-10 minutes of cooking.
Bring a large covered saucepan of water to the boil, add the spaghetti, stir once and cook uncovered for the amount of time specified on the pack. Drain the pasta.
To serve, divide the spaghetti between serving bowls, ladle the sauce onto the spaghetti, top with grated parmesan and serve a green salad on the side.
Tips: You can add other vegetables depending on what you have available in the fridge e.g. grated zucchini, eggplant, baby spinach etc. To simplify the recipe, you can leave out the wine and stock and just use the tomato passata or diced tinned tomatoes. Just add a little extra water to cover the meat.
For more proper dinner tips, advice and nutritious recipe ideas, visit www.themainmeal.com.au