Serves
4
Prep Time
15 minutes
Cooking Time
35 minutes
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 2 celery sticks, chopped
- 2 cloves garlic, crushed
- 500g beef mince
- ⅓ cup Leggo's Tomato Paste
- 1L beef stock
- 400g can Leggo's Diced Tomatoes
- 1 teaspoon dried Italian herbs
- 400g spaghetti
- Finely grated parmesan cheese, for sprinkling
- Garlic bread, for serving
Leggo's Tomato Paste Tub 2 x 140g
Method
STEP 1Heat oil in a large saucepan over medium heat. Sauté onion, carrot and celery for 10 minutes or until softened, stirring often. Stir in garlic, cook for a further minute.
STEP 2
Increase heat to high, add mince and cook until browned, stirring to break up. Add Leggo's Tomato Paste and cook for 1 minute, stirring continuously. Add beef stock, Leggo's Tomatoes and herbs. Stir to combine and bring to the boil.
STEP 3
Place one end of the spaghetti in the beef mixture, fanning it out around the saucepan. Allow spaghetti to slowly soften and gradually stir through beef mixture as spaghetti continues to further soften. Once fully submerged, cook for 4 minutes, stirring every minute. Reduce heat to medium and continue to simmer for 10 minutes, stirring often, ensuring the pasta doesn’t stick to the bottom.
STEP 4
Spoon into serving bowls. Serve with parmesan and garlic bread.
Tips
'Loosen' sauce with extra water or stock if it's becoming too thick during cooking.