When a pasta lover meats their match

I could eat pasta for breakfast, lunch and tea. Every single day of the day. No joke. The fiance lives for meat. He devours steak. He craves beef. A BBQ sans the salad is his idea of a good eat. I think I've finally found a compromise. Spaghetti Bolognaise.

Recipe from the Australian Women's Weekly Italian Cooking Class Cookbook.

725grams of mince beef (as lean as you can get)

1 large onion

2 tablespoons of olive oil

400grams of peeled canned tomatoes

4 tablespoons of tomato paste

2 chicken stock cubes

basil, thyme, salt, pepper

4 cups of water (I only added about 2 cups)

pinch of white sugar (A trick that both my Nonna and mother use when making their traditional pasta sauce)

red wine

Peel and chop onion finely. Cook in heated oil until onion is golden.

Add the mince, cook well. Pour off any excess fat.

Add canned tomotoes with their liquid. I add the water element via the empty cans to ensure I get all the tomato juice out. Add in the pinch of white sugar. Add tomato paste, chicken stock cubes, herbs, salt, pepper and red wine to taste.

When sauce comes to the boil, reduce heat and cook very gently for 1 1/2 to 2 hours, uncovered or until nearly all the liquid has evaporated.

Spoon sauce over hot pasta. Top (or drench) with parmesan cheese.