250g Casalare Brown Rice Spaghetti
1tbsp Extra Virgin Olive Oil
500g Beef Mince
2-3 cloves of Garlic, minced
1/2 tsp Cinnamon Powder
1/2 tsp Nutmeg Powder
1/3 C Red Wine
1 small Carrot, roughly chopped
1 stalk of Celery, roughly chopped
1 Onion, roughly chopped
5 - 6 Mushrooms
2 tsp Tomato Paste
800g Tomatoes, diced
2 cubes of Vegetable Stock
1 tsp dried MixHerb (oregano, thyme)
Salt and Pepper to taste
Grated Parmesan (optional)
SAUCE - In a food processor mince carrot, onion, celery and mushrooms together and set aside.
In a large sauce pan over a medium heat add olive oil and garlic, stir until it starts to sizzle, add the mince, stir breaking apart the mince until the mince is brown. Sprinkle with a little salt and pepper. Add the vegetables to the pan, stir and cook until vegetables become tender. Add wine, stir through and continue cooking on a low simmer. Add tomato paste and stir through, then diced tomatoes, herbs, stock cube and simmer for about 20-30 minutes or until the sauce is well cooked and thickens. Add salt and pepper to taste.
SPAGHETTI - In a large pot (5 litres or more), boil 3-4 litres water and cook pasta as per directions. Rinse with cool running water and drain.
Serve, sprinkle with freshly grated parmesan and enjoy!