Ingredients
- 2 Small Sized (120g) Onions
- 1 Medium Sized (160g) Red Pepper
- 5 Large Sized (100g) Mushrooms
- 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
Method
- 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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