Added by Julian | Sat 11 Jun 2011 @ 14:09
500g Beef mince
200ml beef stock (Can use a cube )
4 slices of unsalted Bacon chopped.
400g cans chopped tomatoes
1 tsp of mustard
2 tsp of tomato puree
2 small onions finely chopped
2 celery sticks finely chopped
2 carrots, finely chopped
salt and freshly ground black pepper
Glass of red wine
Heat the oil over a low heat in a heavy-based pan. When hot, add the mince and colour slightly for a minute or two.you can use a folk to break up the mince up then add the bacon and cook for a minute or two,next add the onions,celery,carrots and garlic and cook gently, stirring occasionally to prevent sticking. ,next make up some beef stock and pour in and stir,add the tomato purée and cook for 4-5 minutes this is to thicken the sauce and also it does not overpower the meat.You can add flour to thicken the sauce more.next add a tsp of mustard,Reduce and simmer for about 15/20 minutes.Then add a glass of red wine and give everything a good stir.The final touch add a handful of fresh herbs,using Apple mint,Sage,Celery leaf herb,add salt & pepper to taste.
Bring the water to a boil. Add the olive oil and salt, then the spaghetti.
It tends to be between 9 and 12 minutes depending on the variety.
Check at the lower end of the cooking time to see if they are \"al dente\" - meaning they still have a bit of a bite. Now put out the whole lot into a colander which you have placed in your sink. Turn on the cold water and rinse the spaghetti under the water (whilst they are still in the colander).
Put the saucepan back onto the hob and add the butter. Melt the butter, then put the spaghetti back into the saucepan and heat them up whilst turning them. The pasta will taste great, not stick together and be just right.I add a little cooking oil to stop the Spaghetti from sticking,the spaghetti can also be removed from the hob and left in the pan as it will still carry on cooking.