Recipe of the Week: Speghetti with Minced Beef Sauce Served with Roated Asparagus Serves 4 Ingredients: 2 tablespoons extra-virgin olive oil 1 onion, medium diced 1 garlic cloved, minced 1 teaspoon dried oregano and thyme 1 pound minced ground beef and sausage 16 ounces chopped plum tomatoes 4 tablespoons tomato ketchup 1 tablespoon Worcestershire sauce 1 3/4 cups beef stock 16 ounces dried spaghetti Kosher salt and freshly ground black pepper freshly grated parmesan cheese, as garnish 4 ounces asparagus, steamed and roasted Procedure: Heat the oil in a medium saucepan, add the onion and garlic and cook over low heat, stirring frequently until softened. Stir in the mixed herbs. Add the minced beef and cook gently for about 5 minutes, stirring frequently and breaking up any lumps in the meat. Stir in the canned tomatoes, ketchup, worcestershire sauce, oregano and black pepper. Pour in the stock and bring to a boil Cover the pan, lover the heat and leave to simmer to for at least 30 minutes. Cook the pasta according to the instructions on the package. Drain well. Taste the sauce and adjust the seasoning. Place the warm pasta on a plate and cover it with the sauce. Place the roasted asparagus next to the pasta and sprinkle with parmesan cheese.
Posted on: Tue, 02 Jul 2013 13:06:22 +0000
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