Prep: 10min | Cooking: 40min
Complexity: 2/5
ingredients:
(serves 4)
400g ground beef
2 onions, chopped
2 garlic cloves, chopped
olive oil or schmaltz
400ml vegetable stock
1 can tomato sauce, 400g
1 tsp brown sugar
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1 tbsp fresh/ frozen basil
salt, pepper
1 pack spaghetti
* Optional: grated yellow cheese of choice
** Optional: 1/2 cup red wine
method:
Heat olive oil/ schmaltz (if schmaltz, 1 tbsp), and fry ground beef on high heat. Once browned, remove onto a plate covered with kitchen paper, and season with salt and pepper.
Add a little more olive oil/schmaltz to the pan (if schmaltz, 1 tbsp), lower heat to medium, and fry onion. Once soft, add garlic, herbs, sugar, and extinguish with the wine if using, allowing alcohol to evaporate before adding stock, and tomato sauce. Once simmering and ingredients have combined, add ground beef. Cover with lid and simmer 15min on low heat. Uncover, and simmer another 20min, mixing occasionally and keeping an eye so that not too much liquid evaporates.
Meanwhile cook pasta according to pack instructions.
Add fresh/frozen basil to the sauce, season with salt (ca. 1/2 tsp) and pepper, and serve on top of the spaghetti, with grated cheese on top if using.