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. Use a food processor of mini chopped to whizz the onions, mushrooms and garlic into a fine paste.
2. 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.
3. Add the tomato purée, stock, oregano, basil and black pepper. Stir well to combine ingredients and bring to a boil.
4. 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.
5. 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