Spaghetti Bolognese with Oyster Sauce

Ingredients

• 300 g spaghetti
• 1 Tbsp olive oil
• 1 onion, finely chopped
• 2 garlic clove s , minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped (optional)
• 500 g minced beef or pork (or a mix)
• 2 Tbsp tomato paste
• 400 g chopped tomatoes, tin
• 3 Tbsp Lee Kum Kee Premium Oyster Sauce
• 1 tsp sugar (optional, balances acidity)
• 200 g beef or vegetable stock or red wine
• 1/2 tsp dried oregano or mixed herbs
• Salt and pepper, to taste
• Parmesan cheese, to serve (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions. Drain and set aside.
2. In a large pan, heat olive oil over medium heat. Add chopped onion, garlic, carrot, and celery (if using). Sauté for 5 7 minutes until softened.
3. Add the minced meat and cook until browned, breaking it up with a spoon as it cooks. Stir in the tomato paste, oyster sauce, and soy sauce. Mix well to coat the meat.
4. Pour in the chopped tomatoes, stock or wine and add oregano. Add sugar if the tomatoes taste too acidic. Stir, then reduce heat and simmer for 30 minutes until thickened. Season with salt and pepper to taste.
5. Toss the cooked spaghetti with the sauce or serve the sauce on top. Garnish with fresh herbs and grated Parmesan if desired.