- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 crushed garlic cloves
- 1 stick, finely chopped celery
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 450g minced beef
The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…
- 2 tbsp sun-dried tomato paste
- 400g can chopped tomato
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 150ml beef stock
- 50g chopped olive
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- handful fresh basil leaves
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- spaghetti, to serve
Heat the olive oil in a large pan and cook the chopped onion, garlic and chopped celery for 3-4 minutes over a medium heat until the onion has softened slightly. Tip in the lean minced beef and cook, stirring occasionally, for 3-4 minutes until browned all over. Stir in the sun-dried tomato paste and cook for 1 minute.
Add the chopped tomatoes. Pour the beef stock into the empty tomato can, swish around then add to the pan. Stir in the pitted black chopped olives. Bring to the boil, reduce the heat, then cover and simmer gently for 35-40 minutes, until very tender. Season well and stir in a handful of fresh torn basil leaves.
Toss with cooked spaghetti and serve.