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Saucy Spaghetti.
This saucy spaghetti will easily feed a family of four, proving once and for all that you don’t need to spend loads for deliciously comforting meals. The beauty of this recipe is that you can really set it and forget it, allowing the flavours to slowly marry as you check off your whole to do list for the day.
Saucy Spaghetti.
4 PortionsMakes
15 MinutesPrep Time
30 MinutesCook Time
IngredientsInstructions
1 Pack Spaghetti500g Beef Mince1 Tin Chopped Tomatoes3 Brown Onions7 Carrots
SaltOlive OilAssorted Dried herbs[Optional] Parmigiano Reggiano
1
Heat up a large pot on medium heat. Add a generous amount of olive oil and your minced meat. Try to add the mince in small clumps and cover the entire cooking surface to maximise browning. Be careful as the oil will be hot and can splash back. Use tongs or a spoon to ensure safety.
2
Prepare all your vegetables as your mince cooks. The cooking time of this recipe can be shortened depending on how small you chop your vegetables. I recommend using a grater for both the onions and the carrots to really save on time.
3
Once you see some colour change in the mince give it a stir. As you cook, use a spatula or spoon to break up all the clumps of mince. This will help everything incorporate better. The process of browning the meat should take 10 to 15 minutes depending on the size of your pot.
4
Mix your finely chopped carrots and onions into the mince. Don’t be alarmed if the mixture all looks quite dry at this point. Keep the heat at medium and cook for 20-30 minutes stirring occasionally. You should start to see the vegetables become more translucent and release their water.
5
Add 1 tablespoon of salt and mix well to combine. This is a great time to add some extra Italian flavours to your sauce. I used dried oregano, basil and chilli flakes. Other seasonings that will also work are rosemary, Italian seasoning, parsley, marjoram, garlic, paprika or thyme. You can safely start with a healthy sprinkle of each seasoning for a sauce this size. Add in your tin of chopped tomatoes. Fill the tin back up with hot water and add that to the pot as well. Mix well and cook for another 30 minutes on a medium heat.
6
Reduce the temperature to low and cover. From this point forward your sauce is ready to eat or you can continue to cook it on low for up to another hour. This extra time will allow the vegetables to break down fully.
7
Bring a large pot of water to a boil, salt well and cook your spaghetti to the package directions. Once cooked, remove the pasta and place it directly into the sauce. It's worth saving a little of the pasta cooking liquid to mix in to loosen your sauce.
8
Mix everything well and serve. Add parmigiano, an extra drizzle of olive oil, and some freshly cracked black pepper.
9
Enjoy!
