- 500g fresh beef mince (less than 5% fat)
- 400g dried spaghetti
- 2 tins of chopped tomatoes
- 2 medium onions, peeled and finely diced
- 2 carrots, trimmed and finely diced
- 2 cloves of garlic, peeled and finely diced
- 1 medium chilli (optional), seeded and finely sliced
- 2 tbsp tomato puree
- 1 beef stock cube
- Frylight sunflower oil spray
- Herbs: 2-3 sprigs of fresh rosemary, a handful of fresh basil, plus extra for garnish, 1 tsp dried oregano and 1-2 fresh bay leaves
- Sea salt and black pepper
- Place a large heavy-bottomed saucepan on a medium heat. Spray the inside of the pan with the Frylight and add the onions, carrots and garlic. Remove the leaves from the Rosemary sprigs and add them to the pot, discarding the sprigs. Stir gently to mix everything around and fry for around 8-10 minutes until the veg has softened.
- Next, increase the heat slightly, add the mince and stir until the meat is browned all over.
- Stir in the tins of chopped tomatoes. Add the remaining herbs, tomato puree, stock cube and chilli.
- Bring to a gentle simmer. Reduce the heat to low-medium, put the lid on and leave it to simmer away for 45 minutes to an hour until the flavours develop into a wonderfully rich tomatoey sauce. Stir occasionally to make sure it doesn’t catch.
- Just as the sauce is nearly ready, add salt to a pan of boiling water and cook the spaghetti according the packet instructions. Once the spaghetti is ready, drain it in a colander and add it to the pan with the sauce. Give it all a good stir, coating the pasta in the lovely tomato sauce. Serve with the extra basil leaves to make a great little garnish. Beautiful!