Instructions: Heat the oil fry the chopped vegetables and the garlic crushed with salt than add the minced beef and fry until golden brown.

Dust with flour and stir well.

Add the wine and bring to the boil.

Break up the tomatoes with a wooden spoon and add them with their juice to the pan.

Add the tomato puree stock bay leaf and seasoning.

Simmer covered over a gentle heat for 50 minutes stirring from time to time.

Remove the bay leaf before serving.

Meanwhile cook the spaghetti in plenty of boiling salted water for 10 to 12 minutes until tender.

Drain.

Put in a hot dish pour the sauce over it and sprinkle with Parmesan cheese.

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