Beef and Spaghetti Braise

Instructions

1. 1

   Finely chop the onion. In a small bowl, beat the egg with the breadcrumbs, 0.5 tsp salt and 0.25 tsp black pepper to make a panade.

   ~8 min

   Why? Chef's tip
2. 2

   Heat the olive oil in a large frying pan over medium-high heat. Add the beef mince and cook, breaking it up, until browned, about 6 minutes.

   ~6 min

   Why? Technique
3. 3

   Add the chopped onion to the pan and cook until softened and golden, about 6 minutes.

   ~6 min

   Why?
4. 4

   Stir the panade into the beef mixture, then add the canned tomatoes, 250 ml water, 1 tsp salt and 0.25 tsp black pepper. Bring to a simmer, then reduce the heat to low and cook until the sauce thickens, about 20 minutes.

   ~20 min

   Why? Technique
5. 5

   While step 4 cooks

   While the sauce simmers, bring 1 l water to a boil in a large pot. Add the spaghetti and cook until al dente, about 10 minutes. Drain in a colander.

   ~10 min

   Why?
6. 6

   Add the drained spaghetti to the pan and toss until every strand is coated in the beef sauce. Serve hot.

   ~2 min