1 1⁄2 tablespoons oil
500 g lean ground beef
1 onion, finely chopped
3 slices rindless bacon, roughly chopped
1 garlic clove, crushed
420 g condensed spicy tomato soup
1 cup low sodium beef broth
1⁄2 cup red wine
2 tablespoons tomato ketchup or 2 tablespoons tomato paste
1 bay leaf
2 teaspoons dried oregano
salt and pepper
400 g spaghetti, cooked and drained
parmesan cheese, to serve
chopped fresh parsley, to serve
Heat 1 tablesppoon of the oil in a large frying pan. Add mince and cook until just lightly browned, drain in colander to remove excess fat.
Put the remainder (1/2 tablespoon) of the oil in the pan and add onion, bacon and garlic and cook for 3-4 minutes.
Add the drained mince back inot the pan and cook for a further 3 minutes, or until well browned.
Add the soup, stock, wine, ketchup or paste, bay leaf and oregano. Bring to the boil.
Add salt and pepper to taste (if desired).
Reduce heat and simmer for 25-30 minutes, stirring occasionally.
Serve over cooked spaghetti and top with parmesan cheese and garnish with parsley.
Serve with crusty fresh bread or garlic bread.