members recipes

Ingredients
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
freshly cooked
25g ( 1 oz) buttter
Parmesan,freshly grated

Method
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.