2 lbs ground beef
Canola oil for frying
2 medium onions, finely chopped
2 cloves garlic, crushed
1/2 cup red wine (optional)
1 can crushed tomatoes
2 cups chicken stock or broth
1 oz finely chopped fresh basil leaves or 2 frozen basil cubes
1 4 oz can tomato paste
1 tablespoon brown sugar
1 teaspoon Italian seasoning
1-2 teaspoon kosher salt
Freshly ground black pepper
Spaghetti for serving
Heat 2-3 tablespoons oil in a large sauté pan over medium heat. Fry the ground beef in a little oil, stirring continuously to break up the meat. Continue sautéing until golden brown.
Add onions and garlic and continue to cook on medium to high heat. If you’re using wine, add it now and leave it to simmer for a few minutes.
Add the can of tomatoes, stock and basil, reduce the heat and simmer, covered, on low for about 10 minutes. Add the rest of the ingredients and simmer for another 10 minutes, stirring every now and then.
Pile spaghetti on 6 plates and top with a generous serving of sauce.