• 1tbsp Extra Virgin Olive Oil
• 500g Beef Mince
• 2-3 cloves of Garlic, minced
• ½ tsp Cinnamon Powder
• ½ tsp Nutmeg Powder
• ⅓C 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)
In a food processor mince carrot, onion, celery and mushrooms together and set aside.
In a large saucepan over 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.
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!