(by Esme Michaela)
1 – 2 T. olive oil
1 small onion, chopped
2 cloves garlic, chopped or crushed
1/2 red bell pepper, chopped
big handful of chopped fresh herbs (mix of rosemary, oregano, basil, thyme), or
2 t. dried Italian herbs
1/2 lb. 12% fat chopped beef
1/2 beef stock cube, dissolved in 1 cup boiling water
14 -16 oz. canned chopped tomatoes
1 T. ketchup
1 t. Worcestershire sauce
4 – 6 oz. dried spaghetti
grated Parmesan cheese
fresh basil leaves
Add oil to a pan over medium heat.
Add onions garlic, red pepper, and half the herbs, stirring until browned
Add meat, and stir until browned.
Add water with stock cube, and simmer until most of the water has dissolved.
Add chopped tomatoes, Worcestershire sauce, and remaining herbs.
Simmer for 10 minutes or until thickened.
Add 1 t. olive oil to a pot of boiling water, and cook spaghetti al dente.
Serve sauce on top of pasta, with grated Parmesan and a leaf of basil.