Added by Julian | Sat 23 Jul 2011 @ 12:34
25g ( 1oz) butter
8 rashers bacon,diced
1 large onion,diced
1 large carrot,diced
2 cloves of garlic crashed
500g ( 1Ib 2oz minced beef )
1/2 pint of red wine ( Cabernet Sauvignon )
250ml of fresh beef stock
400g (12oz) canned tomatoes
or 4 fresh tomatoes,chopped into quaters
1 tbsp fresh-leaf parsley or dried
Worcestershire sauce,small dash
Salt & pepper,to taste
325g ( 11 & 1/2 oz) spaghetti
25g ( 1 oz) buttter
Heat a really large saucepan on the stove and add the butter
Fry the bacon,onion,carrot and garlic for a few minutes,stirring all the time.Add the beef and cook for about 4 minutes to colour well,before adding the wine and tomato puree.Simmer for about 5 minutes.
Add the stock and canned tomatoes( or fresh tomatoes if you are using them.
Simmer gently for 30-40 minutes before adding the parsley,worcestershire sauce and plenty of salt & pepper.
to cook the spaghetti,bring a large saucepan to the boil,add the spaghetti and cook until the spaghetti is tender,add the butter to the spaghetti when it is cooking.