3 tbsp olive oil
4 garlic gloves, chopped
1 brown onion, diced
200g streaky bacon, diced
200g small mushrooms, sliced
1 carrot, diced
2 celery sticks, diced
1 red capsicum, diced
500g beef mince
1 small tin of tomato paste
1 400g tin crushed tomatoes
1 jar tomato passata
1/2 glass red wine (I used Michael Unwin Cab Sav)
2 large or 4 small bay leaves
1/2 tsp curry powder
2 sprigs of rosemary
4 sprigs of thyme
Pinch of dried chilli flakes
A squirt of tomato and BBQ sauce
1 tsp Worcestershire sauce
1 tsp white sugar
1 good handful of baby spinach
500g spaghetti
Salt & pepper to taste
Grated Parmesan & chopped parsley to serve
1. Fill large pot with water, salt the water and bring to the boil. Cook pasta as per packet instructions
2. Heat oil in the pan medium high heat. Add onion, bacon, and mushrooms and cook stirring for 5 minutes. Add garlic and cook for another minute
3. Add beef mince and fry stirring until brown
4. Add carrot, celery, capsicum, rosemary, bay leaves and thyme cook stirring for 2 minutes
5. Add red wine and let cook off for a few minutes until almost evaporated
6. Add tomato paste and cook stirring for one minute or until fragrant
7. Add tin tomatoes and passata stir to combine
8. Add salt, pepper, sugar, worcestershire sauce, chilli flakes, curry powder, tomato sauce and BBQ sauce. Simmer over low heat for 1 hour, stirring every now and then
9. Add spinach and stir in to wilt before serving
10. Serve with grated parmesan and chopped parsley on top
