My Meat Sauce for Spaghetti

My Meat Sauce for Spaghetti


1 person made this

I have been making this spaghetti sauce for years and everyone loves it. Serves 4-6.

Jocosa Australian Capital Territory, Australia

Serves: 6 

  • 450g lean minced beef
  • 1 large onion, finely chopped
  • 1 large clove garlic, finely chopped
  • 1/2 cup claret
  • 410g can tomato puree
  • 1 tablespoon olive oil (extra virgin)
  • 1/2 tablespoon oregano, dried (extra if fresh)
  • 1/2 tablespoon basil, dried (extra if fresh)
  • 1 large bay leaf
  • pinch hot paprika
  • pinch celery salt
  • pepper to taste
  • 2 tablespoons tomato paste
  • 190g can champignons, sliced, or whole that you cut in half
  • 2 tablespoons sliced black olives

Preparation:20min  ›  Cook:1hour10min  ›  Ready in:1hour30min 

  1. Heat the olive oil in a saucepan, add the onion and garlic then fry stirring often until transparent.
  2. Add the mince to the saucepan, break it up and brown it.
  3. Then add the tomato puree, basil, oregano, paprika, celery salt, pepper, bay leaf. Stir well.
  4. Add the claret and tomato paste. Stir well.
  5. Add the olives and champignons, stir-well. Simmer for at least 45 minutes.
  6. Serve over cooked spaghetti or linguine, then sprinkle with grated parmesan. Accompanied by a Mediterranean style salad and garlic bread.


Variation: Add 1-2 crisp grilled rashers of bacon finely chopped up with the sliced olives.

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- Rated on - 19 Oct 2013

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