Greek Spaghetti with Chicken/Beef/Lamb

Ingredients
1 Onion Diced
2 Cloves Garlic, Finely Chopped
1 tin Diced Tomatoes
1 tblspn Tomato Paste, Heaped
2 tblspn Olive Oil
Dash of Red Wine
1/2 tspn Dried Oregano
1/2 tspn Dried Basil
1 Bay Leaf
1 cup Cold Water
Salt and Pepper
1 kg Chicken/Beef/Lamb
Pasta of Your Choice
Parmesan

Method
In a heavy based saucepan, heat half the oil.
Add your meat chocie and brown on all sides.
Remove from pan and place in a dish on the side for use afterwards.
Heat remaining oil (add more if required)
Add onions and garlic and cook until golden.
Then add the tomatoes, basil, oregano, wine, tomato paste and bay leaf.
Season to taste.
Bring to boil.
Return your meat to pan and add water.
Low heat until and simmer until meat is tender. (If there is not enough liquid, add more water. On the other hand, if there is too much liquid, thicken with a little cornflour mix.)
When cooked, served with preferred al dente pasta.
Serves 4-6

This recipe comes with love from Maria Jonson, Ultimo TAFE.