Spaghetti a La Melissa

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Total Time
50mins
Prep
20 mins
Cook
30 mins

My ex girlfiend's world famous Spaghetti Sauce. My love of this meal was considered during the tumultuous decision to split. (Do I stay? Do I go? ... Oh.. but the spaghetti!!!! Maybe I can come for dinner regularly??? I have to leave.... I'll just have to hope for the best on the spaghetti front :D ) Legend has it that this is a blend of the recipe from an old Italian lady just down the road... and Melissa's natural flair for all things Italian

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Ingredients

Nutrition

Directions

  1. In a skillet cook mince, rosemary and sage in olive oil on medium until golden brown.
  2. Take out of pan but do not drain.
  3. Add some more oil along with the garlic and onion and cook until lightly browned (do not burn). About 2 minutes.
  4. Add chopped celery and cook another 2 minutes or until soften.
  5. Add 1 teaspoon celery salt and stir well.
  6. Add carrot and 2 more teaspoons of celery salt, stir for 1 minute.
  7. Add 2 tins of tomatoes and 3 teaspoons of dry chicken stock along with the Worcestershire sauce, red wine and 1 cup of water.
  8. Stir well and cook on low heat for 4 minutes.
  9. Add mince back into mixture and cook everything on low heat for 20 minutes.
  10. Taste, and add more salt and pepper, stock or another 1/2 cup of water only if required.
  11. Serve over Spaghetti, and use quality Parmesan that you have grated yourself.