This is a family favourite and is a main feature in our house. It’s quick and easy, has hidden veg and is great for making in big batches ready for the freezer.
This particular recipe is from my step-mum Trude in Colorado. We had gone on holiday there to celebrate my birthday, you can see from the recipe that it’s written on the envelope Trude gave me my card in. The boys also helped by doodling. We wrote it down as she was cooking it and then all sat down for a fabulous family evening. Serve with fresh baguette and a nice crunchy salad.
Here’s our much used and loved recipe!
2 tbsp olive oil
1 medium onion,chopped
1 pound ground beef (I use ground turkey as an alternative)
1 carrot, finely chopped
1 stick celery, finely chopped
1 cup dry white wine
½ cup milk
1/8 tsp nutmeg
1 tin tomatoes
1 cup of beef broth (or chicken broth if you’re using turkey)
3 tbsp tomato paste
1 tsp basil
½ tsp thyme
1 bay leaf
Salt and pepper
Parmesan cheese to taste
Heat the oil in a heavy based pan, add the onion and saute until golden and soft. Add the beef (or turkey) and cook until brown.
Add the carrot and celery and cook for 2 minutes. Stir in the wine, then the milk and nutmeg.
Reduce the heat to medium and cook until the milk has evaporated. Add the tomatoes, broth, tomato paste, basil, thyme and bay leaf and mix well until everything is incorporated. Season to taste.
Bring to a boil and then reduce heat to low. Simmer gently, uncovered, for 1 to 1 ½ hours, until the sauce is thick. Discard the bay leaf before serving.
Meanwhile, cook the spaghetti according to the instructions on the packet. Drain and serve. Top with lashings of parmesan and ENJOY!!
With much spag bol love Gemma and the Puremess family xxx