400 g. dried spaghetti or tagliatelle
Salt and water
Meat sauce
1\4 cup oil
1 medium onion
1 clove garlic
1\2 kg. lean minced beef
1\2 kg. fresh tomatoes
2 level tbsp. flour
1 tsp. salt
1\2 level tsp. pepper
1 tsp. red chili powder (optional)
1 (3 oz, 70 g. ) can tomato paste
pinch dried mixed herbs
3\4 litre stock

Method:

• Cook the spaghetti in a large pan of boiling salted water for 8-10 minutes or until al dente ( tender but still firm to bite)
• Drain the spaghetti and return to the pan with hot meat sauce.
• Mix the spaghetti with sauce by lifting and Turing the spaghetti in the sauce with two forks.
• Never stir or serve the sauce separately.
• Grated parmesan cheese can be serve separately.

Meat sauce for pasta:

• Heat oil a medium sized sauce pan.
• Peel and finely chop the onions, peel the garlic and crush to a puree with a little salt.
• Add onions to the hot oil, cover and cook gently for about 5 minutes until the onion is soft but not brown.
• Stir in the minced beef and the crushed garlic.
• Continue to fry gently to brown the meat.
• Scald the tomatoes and peel away the skins.
• Cut tomatoes in half and scoop out the seeds.
• Stir the flour, salt, pepper, tomatoes, tomato puree, red chili powder (optional) and mixed herbs into the meat mixture.
• Add the stock and bring to boil.
• Lower the heat and simmer gently for 40- 45 minutes.
• Stir occasionally to prevent the sauce sticking and add a little extra stock if necessary.
• The final consistency should not be too thick.
• Check seasoning and use as required.

Note: Make the sauce in advance. Adjust the seasoning and keep chilled. Reheat when ready to use.