Ingredients

  • 6 cloves Garlic
  • 1 Brown onion
  • 1 Cayenne pepper
  • 500 g Beef mince
  • 2 T Tomato paste
  • 1x 400 g tin Canned tomatoes
  • 1 c Red wine
  • 1/2 c Beef stock
  • 1 bunch Basil
  • 1 bunch Parsley
  • 1 Bay leaves
  • 500 g Angel hair pasta

Substitute 1 seeded birdseye chilli for the cayenne if you prefer, and add more chillis if you like. Be not precise, except when measuring your pasta.

Instructions

  1. Dice 1 onion, finely dice 1 cayenne pepper, and peel and roughly dice 6 cloves garlic. Sauté in olive oil.
  2. Add 500 g beef mince and fry until just cooked through.
  3. Add 2 T tomato paste and fry lightly.
  4. Roll up the big leaves of basil and finely slice them. Finely slice the parsley.
  5. Add 400 g tomatoes, 1 c red wine, 1/2 c beef stock, 1 bunch of basil and parsley, and 1 bay leaf. Simmer for a long while, and pull out the bay leaf before serving.
  6. Bring a pot of water to a rolling boil and salt it like there's no tomorrow. Add 500 g angel hair pasta and cook until al dente.
  7. Serve sauce over pasta and top with shaved parmesan.