Spaghetti a La Melissa

Ingredients

• 1 tablespoon olive oil
• 500 g beef mince
• 1 tablespoon fresh sage, sliced
• 1 tablespoon fresh rosemary, sliced
• 4 big garlic cloves, minced
• 1 brown onion, finely diced
• 4 celery ribs, finely chopped
• 3 teaspoons celery salt
• 1 carrot, grated

• 2 (400 g) cans diced tomatoes
• 3 teaspoons chicken or vegetable stock
• 1 1/2 tablespoons worcestershire sauce
• 1/3 cup red wine
• 1-1 1/2 cup water
• salt and pepper
• spaghetti, cooked and drained
• parmesan cheese, to serve

Directions

1. 1

   In a skillet cook mince, rosemary and sage in olive oil on medium until golden brown.

2. 2

   Take out of pan but do not drain.

3. 3

   Add some more oil along with the garlic and onion and cook until lightly browned (do not burn). About 2 minutes.

4. 4

   Add chopped celery and cook another 2 minutes or until soften.

5. 5

   Add 1 teaspoon celery salt and stir well.

6. 6

   Add carrot and 2 more teaspoons of celery salt, stir for 1 minute.

7. 7

   Add 2 tins of tomatoes and 3 teaspoons of dry chicken stock along with the Worcestershire sauce, red wine and 1 cup of water.

8. 8

   Stir well and cook on low heat for 4 minutes.

9. 9

   Add mince back into mixture and cook everything on low heat for 20 minutes.

10. 10

    Taste, and add more salt and pepper, stock or another 1/2 cup of water only if required.

11. 11

    Serve over Spaghetti, and use quality Parmesan that you have grated yourself.