Posted on February 17, 2010
Mum’s spaghetti is always the best and this is the recipe that my Mum has passed down to me and I think it’s absolutely delicious! Give it a go and see if you agree! Serves 4.
1 sml brown onion finely chopped
2 cloves garlic, crushed
500g low-fat beef mince
1 can (approx 400ml) whole peeled tomatoes
1 big tablespoon tomato paste
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon thyme
Salt & pepper
200g spaghetti (i like garofalo brand)
Parmigiano reggiano (to serve)
Bring a pot of water to the boil. Heat a small amount of olive oil in a medium-sized pan and cook the onion & garlic until the onion is transparent. Add mince & mash with a fork to break up any lumps. Cook until ALL liquid has evaporated and mince is dry with no lumps.
Push the tinned tomatoes through a sieve over the mince, crushing with the back of a spoon to extract as much liquid as possible. Discard seeds and tomato bits. Add tomato paste, basil, oregano, thyme, salt & pepper. Also add a little water (rinse out the tomato can & use about 1/4 of a can of water), depending on how runny you like the sauce. Cover and cook on low heat while you prepare pasta until al dente (about 20mins or so). Take lid off if too runny. Drain pasta and add to mince, toss and serve with parmesan shavings and buttered toast on the side.