1. Heat the oil in a pot and fry the onions till just coloured. Add the beef and spices and cook for 5 minutes. 2. Add the tomato puree and fill the empty tin with tomato juice, add to the pot. Now half fill the tin with water and top it up with red wine and add to the pot. 3. Stir in the herbs and chicken stock cube. Bring to the boil, turn heat to low and cook for at least one hour. The longer you cook it the more intense the flavour will be. 4. Remove from the heat and tear the basil leaves and stir them into the sauce. 5. Boil pasta in boiling salted water, drain the pasta, add a knob of butter and serve with the sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
