1 tbs olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tbs tomato paste
500g lean minced beef
200g button mushrooms, finely chopped
1 cup beef stock
2 x 400g cans Ardmona Chopped Tomatoes
4 sprigs fresh thyme (optional)
500g dried spaghetti Grated parmesan and rocket leaves, to serve
1. Heat oil in a large non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring often, for 3-4 minutes until onion is soft. Stir in tomato paste. Cook for 1 minute. Increase heat to medium-high. Add mince. Cook, breaking up mince with a wooden spoon, until evenly browned.
2. Stir in mushrooms and stock. Cook, stirring often, for 2 minutes. Add tomatoes and thyme if using. Cover and bring to the boil. Reduce heat and gently simmer, uncovered and stirring occasionally, for 40-45 minutes until thick. Season to taste. Remove thyme if used.
3. Cook spaghetti following packet directions. Drain and return to pan. Add meat sauce, toss to combine. Serve with parmesan and rocket.