SERVES 6 PREPARATION: 10 MIN COOKING: 1 HR
30ml (2T) olive oil
100g bacon, chopped 2 sprigs fresh rosemary, leaves removed and finely chopped
2 garlic cloves, minced 1 onion, chopped
500g minced beef
200ml beef stock
2 cans (400g each) plum
10ml (2t) sugar salt
500g spaghetti handful grated Parmesan
cheese extra virgin olive oil fresh basil
Preheat the oven to 180°C.
1 Heat the oil in an ovenproof pan with a lid over medium heat. Add the bacon, rosemary leaves, garlic and onion and cook for 5 minutes or until soft, stirring occasionally.
2 Add the minced beef, breaking it apart with the back of a spoon. Cook until it starts to brown, then pour in the stock. Leave to simmer for 3 minutes. 3 Stir in the tomatoes and sugar. Cover with the lid, then put in the oven for 1 hour. Remove after 30 minutes and stir.
4 Continue cooking the meat sauce for the remaining 30 minutes until done.
5 About 10 minutes before the sauce cooking time is up, cook the spaghetti in boiling salted water according to the packet instructions. Drain, retaining 250ml (1c) of the cooking liquid. Return the spaghetti to the pan. 6 Add the meat sauce to the spaghetti, add a little of the reserved cooking liquid and mix. Top with a handful of grated cheese and a drizzle of olive oil. 7 Toss to coat the spaghetti well and top with fresh basil.