Ingredients
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)
Method
-
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.