250g Extra Lean mince beef
1 Onion, finely chopped (s)
1 Carrot, finely chopped (s)
1 Celery, finely chopped (s)
1Tbsp “very lazy” garlic (s)
1Tbsp Tomato Puree (s)
1 Tbsp. Sweetener
1 Red Pepper, sliced & de-seeded (s)
350mL Passata (s)
250mL Stock made with a Vegetable Knorr “stock pot”
Shake of Worcester sauce
* Parmesan cheese if required
Cook the mince in a dry frying pan until the meat is browned, remove from the pan and set aside.
Spray the pan with Fry Light and cook the onion, carrot, red pepper, celery & garlic for 5 mins to soften, return the beef to the pan, add the basil, mix together and cook for a few mins then add the passata, sweetener & tomato puree, sprinkle with Worcester sauce mix and simmer for 20 mins, add the stock and continue to simmer for a further 10 mins.
Cook your spaghetti as per the instructions on the packaging, plate up, and add the Parmesan if required.
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