A rich, slow-simmered beef ragu loaded with mushrooms, oregano and a savoury hit of Worcestershire, spooned over a tangle of spaghetti and finished with a flurry of Parmesan. The ultimate weeknight comfort bowl that tastes like it took all day.
Cook ModePut the onions and olive oil in a large pan and fry over a fairly high heat for 3 to 4 minutes.
onions
olive oilAdd the garlic and minced beef and fry until both are nicely browned.
garlic
lean minced beefStir in the mushrooms and oregano and cook for a couple more minutes.
mushrooms
dried oreganoStir in the canned tomatoes, beef stock, tomato puree, Worcestershire sauce and seasoning. Bring to the boil.
canned chopped tomatoes
hot beef stock
tomato puree
Worcestershire sauceReduce the heat, cover and simmer, stirring occasionally, until the sauce is thick and glossy.
Meanwhile, cook the spaghetti in a large pan of boiling salted water according to the packet instructions, then drain well.
spaghettiReturn the drained spaghetti to the pan, stir through the meat sauce and serve in hot bowls with grated Parmesan for sprinkling on top.
spaghetti
ParmesanSubstitutions, timing tweaks — anything to remember next time.
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