I double this recipe for my family of 8.
Ingredients:
2 Tbl Olive Oil
500g Lean Beef Mince
125ml (1/2 Cup) Red Wine
500ml (2 Cups) Water
400g Can Diced Tomatoes
70g (1/4 Cup) Tomato Paste
1 x 28g Continental Stock Pot Beef
2 Large Thyme Sprigs (or use dried)
1 Bay Leaf
Cooked Spaghetti, to serve
Fresh Basil leaves, to serve
Directions:
Heat the oil in a large non-stick frying pan or saucepan over medium-high heat.
Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour.
Add the wine and bring to the boil.
Cook for 2-3 minutes or until most of the liquid evaporates.
Add the water, tomatoes, tomato paste, stock, thyme and bay leaf.
Stir and bring to the boil.
Reduce heat to low and simmer, stirring occasionally, for 50-55 minutes until thick.
Remove thyme stems and bay leaf.
Combine the spaghetti and sauce in a large bowl.
Divide amongst bowls.
Top with parmesan and basil.
Source: Woolworths Good Taste Australian Magazine