• 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



  1. Heat the oil in a large saucepan or casserole dish. Add the onion, celery and carrot and fry gently till golden.
  2. Add in the garlic and cook for another minute. 
  3. Put the vegetables to one side and turn up the heat.
  4. 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.
  5. 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.
  6. Add the Freja broth, dried herbs, Worcestershire sauce, some seasoning and chopped tomatoes and simmer with the lid on for 45 minutes.
  7. Remove the lid and continue to simmer for another 15 to 20 minutes until the sauce has thickened.
  8. Check for seasoning and serve with cooked spaghetti.