Fiery spaghetti
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Ingredients
2 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
1 red chili, finely chopped
400g tin chopped tomatoes
300ml chicken stock
125ml white wine wine
500g lean minced beef
300g wholewheat or spelt spaghetti
salt and pepper
2 tbsp grated Parmesan,
to garnish: a handful of basil leaves
Method
Heat a tablespoon of olive oil in a medium pan over a medium heat.
Add the onion and cook for about 10 minutes, until softened.
Add the garlic and chili and cook for 2 minutes.
Stir in the tomatoes, chicken stock and wine. Simmer, uncovered, for 30 minutes, stirring occasionally.
Heat a tablespoon of olive oil in a frying pan over a medium heat. Add the mince and cook for 20 minutes, stirring occasionally. When the mince is cooked through, transfer it to the pot with the tomato sauce and stir well.
Simmer, uncovered, for 5 minutes.
Meanwhile, prepare the spaghetti according to the instructions on the package.
Divide the cooked spaghetti between warmed serving bowls.
Season the spicy mince and ladle it over the spaghetti.
Sprinkle over the Parmesan and basil and serve.
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