Serves 4
1 onion, roughly chopped
6-8 mushrooms
4 garlic cloves, crushed
½ tbsp olive oil
450g minced beef
170g tomato purée
900ml chicken stock
1 tsp oregano
½ tsp dried basil
Black pepper
360g spaghetti
To serve:
Parmesan, grated
1 onion, roughly chopped
6-8 mushrooms
4 garlic cloves, crushed
½ tbsp olive oil
450g minced beef
170g tomato purée
900ml chicken stock
1 tsp oregano
½ tsp dried basil
Black pepper
360g spaghetti
To serve:
Parmesan, grated
- Use a food processor of mini chopped to whizz the onions, mushrooms and garlic into a fine paste.
- Heat the oil in a large pot with tall sides over a medium-high heat. Cook the onion mixture for 2-3 minutes. Add the beef and cook for 6-8 minutes, or until cooked through, using a wooden spoon to break the mince apart while cooking. Drain off any fat.
- Add the tomato purée, stock, oregano, basil and black pepper. Stir well to combine ingredients and bring to a boil.
- Add the spaghetti, lightly pressing down to cover in the sauce. Stir every few seconds so that spaghetti combines with the sauce. Simmer for 15-18 minutes or until the spaghetti has cooked through and the sauce has thickened.
- Serve immediately topped with grated Parmesan.
Per serving: 550kcals, 11.7g fat (3.4g saturated), 62.9g carbs, 7.5g sugars, 48.2g protein, 2.9g fibre,0.869g sodium