- 4 spray(s) Calorie controlled cooking spray
- 400 g Extra lean beef mince (5% fat), raw
- 1 medium Onion(s), chopped
- 1 medium Courgette, grated
- 250 g Carrots, raw, chopped
- 1 medium Yellow Pepper, deseeded and chopped
- 200 g Mushrooms, sliced
- 2 clove(s) Garlic, finely chopped or crushed
- 800 g Tinned Tomatoes
- 2 tablespoons, level Tomato Purèe
- 1 tablespoons Dried Mixed Herbs, use Italian
- 1 cube(s) Vegetable stock cube(s), Beef or Chicken, made up with 200ml hot water
- 1 pinch Salt
- 1 g Black pepper
- 240 g White pasta, dry, use spaghetti
- 6 leaf/leaves Basil, fresh, to garnish
Heat a large saucepan and spray with calorie-controlled cooking spray. Add the mince and cook over a high heat. Don’t stir immediately, as you want the meat to really brown on the base, so give it a few moments – then turn to sear and brown on all sides.
Add the onion, courgette, carrots, pepper, mushrooms, garlic, tomatoes, tomato puree, herbs and stock. Stir well and bring the mixture up to the boil.
Reduce the heat to low, partially cover with the lid and cook for 30-40 minutes. To reduce the liquid to thicken the sauce, remove the lid for the final 10-15 minutes.
To cook the spaghetti, first check the pack instructions – timings vary. If it’s quick cook it will only take 4-5 minutes. Wholewheat will take 9-12 minutes. Bring a large saucepan of water up to a rolling boil, then add a little salt. Gradually feed the spaghetti into the saucepan. Swirl it around the pan by stirring with a wooden spoon, then boil gently for the recommended cooking time. Avoid overcooking or boiling too vigorously.
Drain the pasta in a colander, then share it between 4 serving plates. Spoon the sauce on top, then serve, garnished with a few fresh basil leaves.