My Spag Bol

Ingredients:
500g rump steak - put into blender to mince
1 onion, chopped coarsely
2 cloves garlic
1 clove
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp oregano
fresh basil leaves
2 tsp tomato paste
tin of tomatoes
beef stock
mushrooms, chopped
1/2 cup red wine (optional)
salt

Method:
1) heat some olive oil in a pan, add the onions and garlic, cook until soft. Add the clove, cinnamon, cumin, fry for 1 min. Add the beef cook through
2) Add the tomato paste, tin of tomatoes, sage, oregano and enough of the stock to cover the meat. Bring to boil then simmer until stock has reduced by 1/2
3) add the mushrooms and basil, cook for a further 2 mins