This recipe was prepared the night before, refrigerated, then reheated as the pasta cooked before being served to our guests for a truly tasty, fabulous, and most importantly easy mid-week dinner party feast. We served it alongside my onion and herb bread and I must admit, all bowls were scraped clean by the end of the meal!
Although not a lot of red wine is used in this recipe the flavour is still quite noticeable. As it uses a beef stock cube, as opposed to liquid stock, it means the red wine flavour is still quite apparent (although not overpowering) without the need for excessive amounts.
I hope you enjoy this as much as we did!
1 tbsp olive oil
3 cloves garlic, diced
1 brown onion, diced
125g mushrooms, diced
1 carrot, grated
500g beef mince
1 beef stock cube
800g tinned diced tomatoes
1 tbsp tomato paste
1/4 cup red wine
1/2 tsp dried marjoram
1 tsp dried basil
1 dried bay leaf
1/2 tsp sea salt (or to taste)
1/4 tsp pepper (or to taste)
1. In a medium pot over a medium heat, cook the onion and garlic in the olive oil for about 10 minutes until soft and transparent.
2. Next, add the mushroom and carrots and continue to cook over a medium heat for about 10 minutes until soft.
3. Add the minced beef and stock cube and break down through the onion and mushroom using a wooden spoon until the mince has browned – about 10 minutes.
4. Stir through the tomatoes, tomato paste, red wine, marjoram, basil, bay leaf, sugar, salt and pepper and then raise then bring to the boil.
5. Season to taste, before reducing to a low heat and allowing to simmer for about 30 minutes or until the sauce has thickened.
6. When the sauce has thickened, serve with spaghetti and grated parmesan cheese.