• ¼ oz parsley sprigs
• 2 Tbs. olive oil
• 2 cloves garlic, crushed
• 1 large onion, chopped
• 1 medium carrot, chopped
• 1 celery stick, chopped
• 1 lb. ground beef
• 2 cups beef stock
• 1½ cups red wine
• 2 x 13½ oz cans crushed tomatoes
• 1 tsp. sugar
• salt and pepper to taste
• 1 lb. spaghetti
• 2 Tbs. finely grated Parmesan Cheese, to serve

• Chop the parsley very finely and set aside. Heat the oil in a large deep pan. Add the garlic, onion, carrot and celery. Cook, stirring, for 5 minutes over low hear until the vegetables are golden.
• Increase the heat, add the mince and brown well. Stirring and breaking up any lumps with a fork as it cooks. Add the stock, wine, undrained crushed tomatoes, sugar and chopped parsley.
• Bring the mixture to a boil, reduce the heat and simmer, uncovered, for about 1.5 hours, stirring occasionally. Season to taste.
• While the sauce is cooking and shortly before serving time, add the pasta to a large pan of rapidly boiling water and cook until just tender. Drain well in a colander, and then place in warm serving bowls. Pour the sauce over the top of the pasta, then sprinkle with the Parmesan Cheese.

Make 4-6 servings.