A rich, quick meat sauce with depth of flavour from Worcestershire, beef bouillon and tomato, simmered 20–30 minutes or slow-cooked for hours, served over spaghetti.
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| prepBring a large pot of salted water to boil (for pasta, if tossing) | |||||
| 22 ml olive oil | Sauté onion & garlic, 3 min | Brown beef, breaking it up | Add wine, simmer 1 min until alcohol smell gone | Add remaining sauce ingredients, simmer 20–30 min | Toss pasta & sauce with pasta water, 1.5–2 min |
| 2 garlic cloves, minced | |||||
| 1 onion, finely chopped | |||||
| 500 g beef mince (ground beef) | |||||
| 125 ml dry red wine | |||||
| 2 beef bouillon cubes, crumbled | |||||
| 800 g can crushed tomato | |||||
| 2 tbsp tomato paste | |||||
| 2 tsp white sugar, if needed | |||||
| 2 tsp Worcestershire sauce | |||||
| 2 dried bay leaves | |||||
| 2 sprigs fresh thyme | |||||
| 3/4 tsp kosher salt | |||||
| 1/2 tsp black pepper | |||||
| 400 g spaghetti, dried | Cook pasta 1 min under packet time, drain | ||||
| Parmesan cheese and finely chopped parsley (optional) | |||||
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