1 onion, diced
3 cloves garlic, crushed
500g lean beef mince
800g can crushed tomatoes
1L chicken stock
1/2 cup thickened cream
2 teaspoons dried Italian herbs
350g thin spaghetti
Crunchy Garlic Parmesan Crumbs, to serve (see below)
Heat 2 teaspoons olive oil in a large saucepan or stock pot over medium-high heat. Add onion cooking for 3 min or until softened. Add mince and cook, breaking up lumps with a spoon, for 5-6 min or until browned.
Add the tomatoes, stock, cream and dried herbs. Bring to the boil. Add spaghetti, reduce heat to medium and cook, stirring often, for 15-18 min or until pasta is al dente and sauce is thick and creamy.
Serve topped with Crunchy Garlic Parmesan Crumbs. Garnish with chopped parsley or basil leaves.
CRUNCHY GARLIC PARMESAN CRUMBS
Melt 30g butter in a non-stick frying pan over medium-high heat. Add 3 cloves crushed garlic and 1 cup fresh breadcrumbs, cook, stirring often, for 5 min or until golden and crisp. Remove from heat and stir in 1/3 cup finely grated parmesan cheese. Season to taste.