Ingredients:
- 1 tbsp extra virgin olive oil
- 1 small onion, diced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 2 cloves garlic, crushed
- 450g minced beef
- 120ml red wine (optional)
- 1 x can chopped tomatoes
- 2 tbsp tomato puree
- 500ml Freja beef bone broth
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- 1 tsp dried oregano
- 1 tsp dried rosemary
Method:
- Heat the oil in a large saucepan or casserole dish. Add the onion, celery and carrot and fry gently till golden.
- Add in the garlic and cook for another minute.
- Put the vegetables to one side and turn up the heat.
- Add the mince into the pan and fry until it’s brown all over. You may have to do this in batches and use a fork to break up the mince.
- Add the vegetables back into the pan with the mince and pour in the red wine, if using. Cook on a high heat for a few minutes, stirring often, until the alcohol smell has gone.
- Add the Freja broth, dried herbs, Worcestershire sauce, some seasoning and chopped tomatoes and simmer with the lid on for 45 minutes.
- Remove the lid and continue to simmer for another 15 to 20 minutes until the sauce has thickened.
- Check for seasoning and serve with cooked spaghetti.
