Serves 6

Ingredients

• 600g minced beef

• 2tbsp extra virgin olive oil

• 1 medium brown onion, finely chopped

• 1 carrot, finely diced

• 4 garlic cloves, crushed

• 150g button mushrooms washed and sliced

• 1x 410g tin whole tomatoes, crushed

• ½ cup tomato paste

• ½ cup dry red wine

• ½ cup beef stock

• 1tsp sugar

• 2tbsp finely shredded fresh basil

• 1tbsp chopped oregano

• 1tbsp chopped thyme

• 500g pack spaghetti

• Cracked black pepper

• 5tbsp shaved or grated parmesan

Method

1. Placed the minced beef in a large non-stick frypan and fry off until lightly browned. Place in a colander to drain off the fat.

2. Add the olive oil to the pan and fry the onion, carrot and garlic, over medium heat, stirring, until the onion is soft.

3. Add the button mushrooms and cook for a few minutes or until tender and soft.

4. Return the mince to the pan, stirring constantly over high heat until well browned.

5. Add the crushed tomato, tomato paste, red wine, stock and sugar. Bring to a boil, reduce heat then simmer over low heat, covered, for about 30 minutes or until the mince is tender and the mixture has thickened slightly.

6. Add the herbs and stir through the herbs.

To serve

1. Spooned the sauce over pasta and serve with grated parmesan on the side and a large green salad.