Serves 4


500g lean beaf mincemeat 4 medium onions, diced
1 clove of garlic, chopped 200g peeled tomatoes
100g tomato sauce ¾ cup strong coffee
250 g chopped mushrooms 2 tblspns olive oil
pinch of sugar salt, pepper, oregano
250g spaghetti grated Parmesan cheese

Brown the onions and garlic in olive oil. Add the mincemeat and let it colour. Then add the chopped peeled tomatoes, mushrooms, tomato sauce and the coffee. Let it simmer for 30 minutes, adding some water if necessary. Add the oregano. Let it cook for another 5 minutes, then add salt and pepper. Separately, cook the spaghetti in salted, boiling water for 7 minutes. Finally pour the sauce onto the well-drained spaghetti and sprinkle with grated Parmesan cheese.