1-2 Tablespoons of Cooking Oil
1 medium onion (finely chopped)
1 clove garlic (crushed)
250g minced beef (Low fat content preferred)
Large tin peeled tomatoes (900g)
Large tin tomato juice (unsweetened) (850ml)
2 tablespoons chopped parsley (dried or fresh)
1 tablespoon chopped basil (dried or fresh)
1/3 cup grated parmesan
Optional - freshly ground black pepper
Heat oil in a large non-stick electric frypan.
Add chopped onion, cook until golden.
Add crushed garlic, cook 1-2 minutes.
Add minced steak and while cooking break up
any large lumps. Cook until well browned.
Place peeled tomatoes in blender and pulp.
(I find leaving the peeled tomatoes a little
lumpy gives the sauce a better texture.)
Add tomato juice and blended peeled tomato to
frypan. Bring sauce to boil and slowly thicken
on a gentle simmer.
Add chopped parsley and basil and stir in well.
Add grated parmesan before the sauce is too thick.
Add coarse ground black pepper to taste.(My kids prefer none)
As a guide to when the sauce is just thick enough,
I turn the heat off once the bubbles start to splash
liquid on the benchtop.
The sauce tends to separate out through the spaghetti
but keep turning it through with your fork as you eat.
It is my favorite sauce as it has a fresh tomato flavour
to it. It is suitable for meat filled and plain pasta varieties
as it is mostly tomato with only a small amount of meat.