 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
|
The kids favourite! Ingredients:
10 slices pancetta, chopped |
fresh rosemary, chopped |
olive oil |
1 lge onion, chopped |
3 garlic cloves, crushed |
500 g lean ground beef |
200 ml red wine |
1 teaspoon dried oregano |
2 (440 g) cans crushed tomatoes |
100 g sun-dried tomatoes, chopped |
100 g tomato paste |
salt and pepper |
parmesan cheese, grated |
Directions:
1. Fry the pancetta and rosemary in olive oil until golden. Add the onion and garlic and cook for 3 minutes.
2. Add beef, cook for 3 minutes, then add the wine. Reduce slightly, then add oregano, tomatoes, sundried tomatoes and tomato paste.
3. Add salt & pepper to taste and bring to the boil, cover and cook for 1 - 1 1/2 hours in a moderate oven. (I usually cover this with a piece of baking paper - right on the surface of the sauce).
4. Serve over spaghetti with grated parmesan cheese.
|
|