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15 mL (1 Tbsp) oil

500g (1 Lb) ground beef

2 small onions

1 large carrot

2 celery stalks

3-4 cloves of garlic

1 bell pepper

30 mL (2 Tbsp) oregano

10 mL (2 tsp) salt

10 mL (2 tsp) black pepper

10 mL (2 tsp) red pepper flakes

796 mL can (28 oz) crushed tomatoes

750 mL (3 cups) chicken stock

125 mL (½ cup) red wine

30 mL (2 Tbsp) Marmite / Vegemite

500g (1Lb) dry pasta

Grated nutmeg to taste

250 mL (1 cup) milk

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1. In a large Dutch oven or heavy bottomed pot, heat the oil over medium high heat.

   Add in the ground beef and fry until browned, breaking it up as you go.

2. In a food processor, whiz the onions, carrot, celery, garlic, and bell pepper.

3. Add the veg to the beef, and cook down to lose some of the moisture.

4. Stir in the oregano, salt, black pepper, and red pepper flakes.

5. Stir in the tomato, stock, wine, and Marmite.

6. Stir in the pasta, lower the heat, partially cover and cook until pasta is al-dente.

7. When the pasta is cooked, grate in some nutmeg, stir in the milk and serve.

Grate some of your fave Italian cheese over the top.