Published Tuesday, 19 October, 2010 by Claire Farquhar
Boil the spaghetti in a pan, then allow to simmer while cooking.
Fry some oil and a little bit of butter in a large pan (a wok is best).
Finely chop the onions and simmer in the pan for a few minutes. Once soft and slightly cooked, add the mince and the garlic. Fry until the mince has cooked and there is no pink.
Add the mushroom and simmer for a few minutes to allow mushrooms to cook.
Empty the tin of chopped tomatoes into the pan and add the tomato puree. Enough as desired, (i usually add half a tube)
Crmble the beef stock cube into the mixture and simmer until sauce thickens.
Sprinkle some of the basil and/or herbs into the mixture.
Sieve the spaghetti and then add a tbsp of butter into the spaghetti then mix until buutter has melted over pasta. Place onto plates into a bed.
Once the mince is ready and smelling delicious spoon it onto the pasta bed, and sprinkle the parmesan on top.