Ingredients

• 2 sprays of oil
• 1 large onion, finely chopped
• 2 garlic clove, crushed
• 230g extra lean minced beef
• 200g can chopped tomatoes
• 2 tablespoon tomato purée
• Pinch of dried mixed herbs
• 300ml beef stock
• 170g dried spaghetti

Method

Spray a small non-stick saucepan with oil and when hot, add the onion, carrot, celery along with the garlic. Cook over medium heat, stirring often, for a few minutes until the veg is soft or golden brown. Add in the minced beef and cook for about 5 minutes until brown. Keep stirring. Stir in the tomatoes, purée, herbs, stock and seasoning. Cover and simmer for 10 minutes. Meanwhile, cook the spaghetti in boiling water, making sure you have plenty of water and on a medium heat. Cook until tender. Drain well. Pour the spaghetti onto a plate and spoon the sauce over the top. Sauce is freezable.