2 (6g) Garlic Cloves or 1 Teaspoon (5g) Garlic Puree
1 Tablespoons (10g) Vegetable Oil
½ Pack (200g) Lean Minced Beef
2 Tins (800g) Chopped or Plum Tomatoes
2 Teaspoons (2g) Dried Mixed Herbs
1 Medium Sized (80g) Carrot
½ Pack (300g) Spaghetti
1 Pinch Ground Black Pepper
Peel and chop the onions; wash, peel and dice the carrot; wipe dirt off the mushrooms and slice; wash, deseed and dice peppers and finely chop or crush the garlic.
Heat the oil in a pan then slowly brown the onion over a gentle heat.
Add the mince, stirring to stop it from sticking.
Add the remaining ingredients, apart from the spaghetti, bring the sauce to the boil, cover and then lower the heat and simmer gently for 15-20 minutes, giving it a stir now and again. If using plum tomatoes, chop them up using a spoon when in the pan.
While that’s cooking bring a large pan of water to the boil, add the spaghetti and follow the instructions on the packet for cooking.
Add pepper to sauce to taste. Drain the spaghetti and serve with sauce.
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