Ingredients : Serves 4

ingredients image
  • 500g lean ground beef (typically 10% fat)
  • 1 medium onion, finely chopped
  • 1 medium carrot, peeled and finely chopped
  • 1 stick green celery, finely chopped
  • 1 clove garlic, finely chopped
  • 100ml red wine
  • 600g (1.5 tins) chopped tomato in rich natural juice
  • 2-3 bay leaves
  • freshly ground nutmeg
  • 1 oxo cube
  • 1/2 tsp salt
  • freshly ground black peppercorns
  • 1 tsp olive oil
  • 220-250g any kind of pasta
  • freshly grated parmigiano reggiano


instructions image
  • In a heavy based pan, heat the oil over a medium heat fry the garlic until coloured.
  • Add the beef and fry for about 10 minutes until golden brown.
  • Stir into the onion, carrot and celery for a few minutes.
  • Pour the wine and let it evaporate.
  • Add the tomato, nutmeg, oxo cube and dissolve it. If it is becoming too dry or scorched add water a little. Bring to a boil and simmer for about 30 minutes until reduced.
  • Season with the salt and pepper.
  • Drop the pasta into a large (pasta) pan of plenty boiling, salted water. Cook according to packet instructions until al dente.
  • Drain the pasta in a colander and heap into a serving plate.
  • Pour over the sauce and sprinkle with parmigiano reggiano if you like. Serve immediately.
After cooling suitable for home freezing. Can be used in lasagne

served image
This recipe was first published on mizueandco.com in Nov. 2006.