A classic dish, perfect with an alcohol free red.
500g lean steak mince
1tbs light olive or vegetable oil
1 onion, chopped
1 carrot, finely diced
1 stick celery, finely chopped
2 cloves garlic, finely chopped
1tsp dried oregano
200 ml Eisberg Cabernet Sauvignon
1 beef stock cube plus 500ml boiling water
400g carton chopped tomatoes
2tbs tomato purée
Salt and black pepper
Few fresh basil leaves
Parmesan cheese, to serve
Preparation time: Approx. 15 minutes
Cooking time: 50 minutes
Heat a large deep frying pan or sauté pan and seal the meat in batches until just browned then remove to a bowl.
Wipe the pan then add the oil and fry the onions, carrots and celery over a medium heat for 5 minutes until softened but not browned. Add the garlic and oregano, fry for another minute then pour over the Eisberg wine and stock. Return the beef to the pan, season with black pepper and stir. Cover with a lid and simmer for 30 minutes.
Add the tomatoes and tomato puree and cook uncovered for another 20-30 minutes until reduced and thickened.
Serve with spaghetti or your favourite pasta shape. Grate over a few Parmesan flakes and scatter over some fresh basil leaves before serving.