Prep: 10 mins
Cooking: 25-30 mins
1 tbsp olive oil
500g lean beef mince
1 onion, chopped
1-2 cloves garlic, crushed
350g closed cup mushrooms, halved
150ml/1/4pt red wine
400g can chopped tomatoes
1 tsp dried oregano
1 bay leaf
1 tbsp tomato puree
300ml/1/2pt beef or vegetable stock
salt and freshly ground black pepper
Heat the oil in a large casserole or pan; add the mince and onion and sauté over a high heat for 5 mins until the mince is lightly browned.
Add the garlic and mushrooms and sauté for a further 3 mins.
Add the remaining ingredients and season to taste.
Bring to the boil, cover and simmer for 20 mins, removing the lid halfway through cooking or until the mushrooms are tender and the sauce lovely and thick.
Remove bay leaf, adjust the seasoning as necessary.
Serve with freshly cooked spaghetti.