A classic with a few added extras, everyone loves a good spag bol
- 2 tbsp olive oil
- 1 onion
- 2 crushed garlic cloves
1 stick, finely chopped celer
- 450g minced beef
- 2 tbsp sun-dried tomato paste
- 400g can chopped tomato
- 150ml beef stock
- 50g chopped olive
- handful fresh basil
spaghetti, to serve
Heat the olive oil in a large pan and cook the chopped onion, garlic and chopped celery for 3-4 minutes over a medium heat until the onion has softened slightly. Tip in the lean minced beef and cook, stirring occasionally, for 3-4 minutes until browned all over. Stir in the sun-dried tomato paste and cook for 1 minute.
Add the chopped tomatoes. Pour the beef stock into the empty tomato can, swish around then add to the pan. Stir in the pitted black chopped olives. Bring to the boil, reduce the heat, then cover and simmer gently for 35-40 minutes, until very tender. Season well and stir in a handful of fresh torn basil leaves.
Toss with cooked spaghetti and serve.