500g extra lean beef steak mince
175 g / 6 oz mushrooms
1 garlic clove
3 sticks celery
400g canned chopped tomatoes
150ml / 1/4 pint red wine
2 tablespoons tomato puree
2 beef stock cubes
1 tablespoon chopped basil
1 tablespoon chopped oregano
Chop the onion and garlic. Place in a pan with the mince and cook gently until the mince is brown all over.
Chop the carrots, mushrooms and celery and add to the pan to cook for 5 minutes. Add the tomatoes, tomato puree, herbs, stock, wine and pepper and stir.
Bring to boil then reduce heat and cover pan. Simmer for 1 hour, then remove lid and simmer for 20 minutes to thicken sauce.
Bring a pan of water to the boil and add the spaghetti. Cook until al dente and drain.
Add some olive oil and serve onto plates. Add sauce. Finish with freshly grated parmesan cheese and serve.
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