Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 2 onions, finely chopped
• 1 tbsp olive oil
• 1 garlic clove, minced
• 17¾ oz lean minced beef
• 3¼ oz mushrooms, sliced
• 1 tsp dried oregano
• 14 oz canned chopped tomatoes
• 1¼ cups hot beef stock
• 1 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 12¼ oz spaghetti
• 1 oz Parmesan, grated, to serve
• 1 tsp salt
• 1/2 tsp black pepper

Method

1. Heat the olive oil in a large pan over medium heat. Cook the onions for 5 minutes until softened, then add the garlic and cook for 30 seconds.
2. Add the minced beef, breaking it up with a spoon, and brown for 6–8 minutes. Drain off any excess fat.
3. Stir in the mushrooms and oregano and cook for 2 minutes.
4. Add the chopped tomatoes, beef stock, tomato purée and Worcestershire sauce. Season with the salt and pepper.
5. Bring to the boil, then reduce the heat and simmer gently, uncovered, for 20–25 minutes, stirring occasionally, until the sauce thickens.
6. Meanwhile, cook the spaghetti in a large pan of salted boiling water according to the packet until al dente. Drain, reserving a cup of the cooking water.
7. Toss the spaghetti through the sauce, loosening with a splash of the cooking water if needed. Serve topped with grated Parmesan.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).