500g Fresh Dexter Beef Mince.
400g Dried Spaghetti.
2 Tins of Plum/Chopped Tomatoes.
6 Fresh Cherry Tomatoes.
2 Medium Onions, peeled and finely diced.
2 Sticks of Celery, trimmed and finely diced.
2 Carrots, trimmed and finely diced.
2 Cloves of Garlic, peeled and finely diced.
1 Medium Chilli (optional), seeded and finely sliced
75g Freshly grated Parmesan Cheese, plus extra for grating over.
2 tbsp Tomato Puree
1 Beef Stock Cube.
2-3 Sprigs of Fresh Rosemary.
Handful of Fresh Basil, plus extra for Garnish.
1 tsp Dried Oregano.
1-2 Fresh Bay Leaves.
1. Place a large heavy-bottomed saucepan on a medium heat. Add some olive oil and gently fry your onions, carrots, celery and garlic. Next remove the leaves from the Rosemary sprigs and add them to the pot, discarding the sprigs. Fry for around 8-10 minutes until the veg has softened.
2.Increase the heat slightly, add the mince and stir until the meat is browned all over.
3.Stir in your tins of plum/chopped tomatoes. Add your remaining herbs, tomato puree, stock cube, chilli and if using, the wine. Slice your cherry tomatoes in half and throw them in.
4.Stir with a wooden spoon and bring to a gentle simmer. Reduce the heat to low-medium, put the lid on and leave it for about an hour and 15 minutes until the flavours develop. Stir occasionally.
5.Just as the sauce is nearly ready, Add the parmesan and season to taste. Meanwhile add salt to a pan of boiling water and cook the spaghetti according the the packet instructions. Once the spaghetti is ready, drain it in a colander and add it to the pan with the sauce. Serve together and enjoy.