Ingredients

• 2 medium onions, peeled and chopped
• 2 rashers bacon, diced
• 4 tsp minced garlic
• 500 grams Quality Mark lean beef mince
• 1/2 cup tomato paste
• 2 x 400 gram tins diced tomatoes in juice
• 1/2 cup beef stock
• 1 bouquet garni
• 1 sprig rosemary
• 1/4 cup chopped fresh oregano

Method

1. Heat 2 tblsp oil in a frying pan and cook the onions and bacon, tossing regularly until the onions are golden. Add the garlic and cook a further minute.
2. Remove the vegetables from the pan and add the beef mince. Break the meat up with a fork as you cook over a high heat to brown. Strain off any meat juices.
3. Return the vegetables to the pan with the tomato paste and cook until the tomato paste becomes quite brown in colour.
4. Add the tomatoes and juice, stock, bouquet garni, sprig rosemary and season with salt and pepper. Cook over a low heat for 30 minutes stirring regularly until the sauce is thick and has a good flavour.
5. Stir in the oregano and season with salt and pepper just before serving over spaghetti with grated Parmesan cheese to accompany.