1.5 kilograms of minced beef
2 brown onions, chopped
2 large carrots, grated
2 large celery sticks
5 large cloves of garlic, chopped
1 star anise
1 bay leaf
1 red chili, chopped
1 sachet of tomato paste
1 cup (250ml) of red wine
180 ml of stock (chicken, vegetable or beef)
2 tins of Italian whole tomatoes
1 tsp of sugar
2 tbsp olive oil
Sea salt and Black pepper
1 tsp of Italian herbs (from Woolworths/ Robertsons)
500 grams of spaghetti (pasta of your choice)
1 large heavy based pot
1 pot for cooking the pasta
Food processor with blade attachment (for convenience)
Serves 5-6 people
Preparation: 5-10 minutes
Cooking time: 1 hour
In a food processor (with the blade attachment) chop the onions, garlic, chili and celery,then grate the carrots. On high heat, place the pot and 2 tablespoons of olive oil and add all the vegetables- fry for 5-10 minutes or until they are nice and soft and the kitchen is smelling beautiful (make sure they don’t burn). Add the tomato paste, herbs and star anise and cook for 3 minutes.
Add the mince in stages- this makes it more manageable. Use a wooden spoon and break up the mince until there are no chunks of meat. Cook for 5 minutes or until the meat has turned colour. Then add the wine and simmer for 2-3 minutes. Add the stock and cook for another 3 minutes. Then add the tinned tomato, sugar, bay leaf and turn the heat down and simmer for 40 minutes (the longer the meat cooks the richer the flavour). Flavour to your taste buds, and don’t forget to taste continuously.
Cook the spaghetti, grate the Parmesan and garnish with fresh basil and you are good to go.
My amazingly talented mom, a chef and Pilates instructor, has been making this recipe my whole life. Ever since I was a little girl I would watch her in the kitchen and be fascinated by the delicious food she would produce. I have now taken over the kitchen, but if it wasn’t for my gorgeous mum, I wouldn’t have had the inspiration to write my own recipes.
Thank you for everything,
You are my best friend.