Preparation time: 15 to 30 minutes
The traditional way, just like my mother used to make.
¼ cup olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
500 g topside mince beef
1 x 425 g can peeled tomatoes, chopped
2 tablespoons tomato paste
1 tablespoon fresh oregano or 1 teaspoon dried oregano
½ teaspoon dried thyme
⅛ teaspoon nutmeg
2 tablespoons chopped parsley
2 cups water
Salt and pepper, to taste
500 g spaghetti
Heat oil in a large sauce pan. Saute onions and garlic until soft.
Add beef(mince) and brown over high heat, stirring constantly to break lumps.
Add tomatoes and their juices, tomato paste, herbs, seasonings and water or stock. Bring to boil, then reduce heat and simmer for 40-60 minutes until most of the liquid has evaporated and sauce is thick.
Boil and drain spaghetti and toss with a little butter. Pile onto serving bowl.
Spoon sauce over the spaghetti and serve ,Enjoy.
Recipe by Shalom Greenwald