I love this Italian classic, and although it takes time it’s so worth it! Filling, warming and delicious it can’t be beat for a well rounded meal. I know this is no secret and most people know how to make a sauce, I’m going to show you from scratch how to make it, with less sugars and salt than a jarred variety.
For the sauce
1/2 an onion diced
1 x carrot diced
1 stick of celery diced
250g minced beef
1 tbs (tablespoon) tomato purée
50ml port or red wine – optional but you’ll get a deeper flavour with it!
2 x cloves garlic crushed
1 tbs Italian mixed herbs – I use fresh home grown in the summer but dried is fine
1 bay leaf broken in half
1 x 400g tin chopped tomatoes
1 tsp white sugar
200g dried spaghetti
For the garlic bread
1 x clove garlic crushed
1 tbs fresh chives
4 tsp (teaspoons) grated Parmesan
Start by frying the onions, carrot and celery in a little oil on a medium-low heat, until softened (about 4-6 mins)
Add the mince and allow to brown – don’t stir too much as this will release water from the meat and it’ll be boiled rather than fried. Stir every couple of mins for another 4 -6 mins
Add the tomato purée and the port and let it cook off. Stir occasionally for 2 mins
Add the garlic and the herbs and the bay leaf, cook for a minute or two more
Add the tomatoes and using the can fill halfway with water and add to the mix, along with the sugar.
Turn up the heat and bring to the boil, at this point check the seasoning, before turning right down to the lowest possible setting to simmer for about an hour, then recheck the seasoning.
Meanwhile prepare your garlic bread. Make slices almost through the bread – not through to the bottom, evenly creating 12 portions
Mash the butter, garlic and chives together on a board
Carefully spread the butter between each incision in the bread – make sure you spread it on both sides.
When the sauce is almost cooked, cook your pasta according to pack instructions
Place the bread on a baking tray and as you put your pasta on to cook pop in the oven on 180 fan for 10-12 mins
Serve the sauce on top of the pasta with a sprinkling or Parmesan. Delicious!
Cals – 437, fat – 9.4, carbs – 63.4, protein – 31,