Ingredients Jump to Instructions ↓

  1. 4 ripe tomatoes

  2. 1 tablespoon olive oil

  3. 250g lean steak mince

  4. 1 onion, finely chopped

  5. 1 garlic clove, crushed

  6. 200ml red wine

  7. 1 (400g) tin chopped tomatoes

  8. 1 heaped tablespoon tomato puree

  9. 1/2 teaspoon dried oregano

  10. 150ml milk

  11. salt and pepper

  12. 170g spaghetti

  13. basil for garnish

  14. pecorino or Parmesan cheese for garnish

Instructions Jump to Ingredients ↑

  1. Meanwhile, heat a heavy based casserole dish (eg. Le Creuset®) and add the oil. Add the mince and fry off until completely browned, about 10 minutes.

  2. Add the onion and cook with the mince for 10 minutes. Add the garlic and cook stirring constantly for 3 minutes. Add the wine, tinned tomatoes and tomato puree. Mix well to combine and cook, stirring occasionally until the wine has almost all evaporated, about 12 minutes.

  3. Add the oregano and milk and season with salt and pepper. Mix well. Reduce heat to a simmer and cover. Simmer, stirring occasionally, for about 2 hours. The sauce should still be quite loose.

  4. Meanwhile, peel the skins from the tomatoes. De-seed and chop into a dice and set aside for later.

  5. Bring a large pot of salted water to the boil and cook the pasta until al dente and drain. While the pasta is cooking add the fresh chopped tomatoes to the sauce and mix well. Add the pasta directly into the pasta sauce with tongs and mix well to coat the pasta. Plate up and garnish with basil and pecorino or Parmesan cheese.


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