Ingredients
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1 1/2 tablespoons oil
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500 g lean ground beef
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1 onion, finely chopped
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3 slices rindless bacon, roughly chopped
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1 cup low sodium beef broth
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1/2 cup red wine
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2 tablespoons tomato ketchup or 2 tablespoons tomato paste
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1 bay leaf
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2 teaspoons dried oregano
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salt and pepper
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400 g spaghetti, cooked and drained
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parmesan cheese, to serve
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chopped fresh parsley, to serve
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1 garlic clove, crushed
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420 g condensed spicy tomato soup
Instructions
- Heat 1 tablesppoon of the oil in a large frying pan. Add mince and cook until just lightly browned, drain in colander to remove excess fat.
- Put the remainder (1/2 tablespoon) of the oil in the pan and add onion, bacon and garlic and cook for 3-4 minutes.
- Add the drained mince back inot the pan and cook for a further 3 minutes, or until well browned.
- Add the soup, stock, wine, ketchup or paste, bay leaf and oregano. Bring to the boil.
- Add salt and pepper to taste (if desired).
- Reduce heat and simmer for 25-30 minutes, stirring occasionally.
- Serve over cooked spaghetti and top with parmesan cheese and garnish with parsley.
- Serve with crusty fresh bread or garlic bread.