1. Fry the onion (and sometimes some brocolli), then the beef all in a saucepan. Lower the heat and add flour and chilli flakes - stir to combine. 2. Add tomatoes and some stock, then take off heat and add tomato puree, red wine, salt and pepper - bring to the boil. 3. (At this stage I sometimes add a thumb size chunk of parmesan if ive got some left over from the carbonara the night before!). 4. Simmer and continue to add red wine and stock as sauce thickens. 5. Add basil. 6. Cook spagetti (sometimes with a pinch of dried basil) and serve sprinkled with fresh parmesan and freshly ground black pepper -- pour the remaining wine into the glasses -- yum yum. ---------------------------------------------------------------------------
Nutrition
Ingredients
