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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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I'm currently living off this at uni, I make up a big batch and freeze what I don't use. Lasts about a fortnight with just me eating. It's my mum's recipe and the only thing I never mess up. Ingredients:
2 tablespoons cooking oil (i use corn) |
2 onions (depends how much onion you have or want to use but 2 is the max) |
750 g beef mince |
470 g canned tomatoes |
3 tablespoons tomato paste |
1 teaspoon oregano |
1/2 teaspoon thyme |
1 teaspoon basil (i normally add a lot more herbs, about double the stated amount) |
salt and pepper (to taste) |
Directions:
1. Heat oil in a large shallow frying pan, add peeled and chopped onions, saute gently until onions tender. Add mince and brown over a high heat, mash well to remove lumps.
2. Add undrained tomatoes, tomato paste, basil, oregano, thyme, salt and pepper. Mash tomatoes well.
3. Stir over a medium heat until all ingredients combined. Add water and mix.
4. Bring to boil, reduce heat and simmer gently uncovered for 2 hours.
5. Serve onto spaghetti (500g for 6 people).
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