Ingredients

500g Regular Beef Mince

2 Rashers Bacon

1 Onion (Diced)

2 Cloves Garlic

1 Small Carrot (Grated)

1 Can Tomatoes

1T Tomato Paste

1T Dried Basil

1T Dried Oregano

Sea Salt and Ground Black Pepper to taste

3T Cream

Spaghetti

Fresh Basil, Shaved Parmesan and Crusty Bread to serve

Preparation

1) Sauté onion and garlic in oil, add mince and bacon. Once mince has browned add carrot and cook for 1 minute.

2) Add all other ingredients except cream and spaghetti, cover and simmer over low heat for at least 2 hours.

3) Add cream to sauce and serve over cooked spaghetti. Top with fresh basil and shaved Parmesan.

Serves 4

Notes

Use lean mince and omit cream for a lower fat version.

Substitute bacon with pancetta or prosciutto.

Add a splash of red or white wine while cooking.

1T Olive Oil

1 medium Potato (Diced)

1/2 Onion (Diced)

200g Mushrooms (Sliced)

100g Salami

A good handful of finely chopped fresh flat leaf parsley

Cooked Fettuccine and Parmesan Cheese to serve

Method

Heat oil in a fry pan on medium heat. Add potatoes and fry until golden and almost cooked through. Add onion and fry until softened. Add salami and mushrooms and fry until mushrooms are done. Toss through parsley and remove from heat.

Stir through fettuccine and top with Parmesan.

Notes

You could use other meats in this dish including bacon, pancetta, prosciutto or chorizo or omit meat altogether for a vegetarian dish. This mushroom mix will also taste good served on toast.