2 teaspoons extra-virgin olive oil
1 medium yellow sweet onion, chopped
4 to 5 cloves of garlic, crushed
¾ to 1 kilo lean ground beef
1 cup chopped fresh mushrooms
½ cup red capsicum, finely chopped
2 -16-ounce/450g cans whole tomatoes (NOTE: Use 3 cans if you want it saucier)
1- 6-ounce/170 grams Italian-style tomato paste
1 large ripe fresh tomato, chopped
½ red apple, peeled and shredded
1 cups vegetable or chicken stock
3 tablespoons dried oregano
1 tablespoon dried thyme
1 tablespoon ground cinnamon
1 teaspoon white sugar
½ cup beef broth
¼ teaspoon crushed red pepper
1 tablespoon rock or sea salt
¼ cup chopped fresh basil
1 package whole wheat or half wheat spaghetti
Extra-virgin olive oil
Freshly grated Parmesan cheese
1. In a very large saucepan, sauté onion and garlic in olive oil over medium heat. Cook until soft and translucent. Add ground beef and sauté another 6 minutes or so. Add mushrooms and red capsicum. Cook for an additional 4 minutes.
2. Stir-in cans of whole tomatoes, tomato paste, chopped tomato, apple, stock, oregano, cinnamon, sugar, beef broth, crushed red pepper and salt. Reduce heat to low and simmer for one hour, stirring occasionally. Stir in fresh basil.
3. In a large pot, boil 2 liters of water over high heat. Add a few pinches of table salt. Put the pasta into the boiling, salted pot and cook for approximately 7 minutes, or according to package directions. Try tasting a noodle periodically to gauge whether you like the texture.
4. Drain the pasta into a colander and add a drizzle of extra-virgin olive oil to separate all pasta noodles.
5. Serve in two large bowls, one for sauce and other for pasta. This leaves the option for people to spoon as much sauce over the desired amount of pasta.
6. Serve with Parmesan cheese on the side.