Pasta is a bestseller any day. It is easy to make and there is so many ways to prepare it. Here’s a simple twist to the classic spaghetti with beef sauce recipe. It is a delicious dish that will go well with grilled or fried meats. Salad will do perfectly fine too.
Make sure that you cut the vegetables into small pieces so that it goes well with the mince, although chunky is a good idea as well. Some celery can also add more bite and crunchiness. You can also use ground chicken for this recipe for more variation. A bit of chili flakes is also a good addition if you want more bite. Feel free to be creative –add some ingredients or remove some according to your taste.
800g ground beef
2 tablespoons oil
1 medium onion, finely chopped
2 cloves garlic, crushed
1 large red capsicum, cut into 1cm squares
1/3 cup tomato sauce
2 x 410g cans tomatoes, chopped
1/3 cup red wine
2 medium zucchini, cut into 1 cm slices
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried basil
1/2 teaspoon nutmeg
750g spaghetti noodles
Salt and pepper to taste
Parmesan cheese for serving
Cook the spaghetti noodles in a large pot of salted boiling water according to package instructions or until al dente. Drain and set aside.
Heat the oil in a large saucepan over medium heat. Sauté the onion and garlic for 5 minutes or until the onions are soft. Add the ground beef and cook it for 5-8 minutes or until it is browned. Use a fork to break any lumps if needed.
Place the tomatoes, capsicums, zucchini, thyme, rosemary, basil and nutmeg in the saucepan. Pour in the red wine and cook it for 15-20 minutes until the vegetables are soft and the liquid evaporates. Stir in the tomato sauce. Let it simmer for another 5 minutes until the sauce is heated through. Season it with salt and pepper to taste.
Place the spaghetti on a serving platter or individual plates. Top it with the beef sauce and sprinkle with Parmesan cheese before serving. Serve warm with bread.
Photo Courtesy Of: cibomahto