Ingredients:
Olive oil
500gm Hereford Prime beef mince
Dried herbs (we usually go for oregano, sage, basil, parsley)
Mushrooms
Zucchini
Onion
Red wine (150ml for 500gm mince)
Tomato paste (2 tbsp for 500gm mince)
Tinned tomatoes (x400gm can for every 500gm mince)
Spaghetti
To top:
Basil & parsley
Sour cream
Pecorino Romano cheese
Chop onion, zucchini, mushrooms, add your dried herbs and fry until softened. You can swap out any of these veges or add more - carrots, celery, parsnip etc.
Add beef and cook for 5-7 mins until browned. Then add tomato paste, tin of tomatoes, and red wine. Turn the heat down a little and simmer until the wine has evaporated and everything is well mix - keep stirring while its reducing.
When the mince is about 10 mins away from being done, pop the dried spaghetti pasta in boiling salted water and cook until al dente. Once the sauce in the mince has reduced, plate your pasta and mince in a bowl & top with your choice of sour cream, parsley, basil and pecorino romano cheese (we get ours from Vetro in Hamilton)