The sauce is great for a lasagne, topping for a jacket potato, with syn free chips or wedges or as a base for a cottage pie.
500g extra lean beef mince 5% fat or less
1 large onion chopped
2 carrots chopped
2 garlic cloves finely chopped
8 oz mushrooms sliced
1 pepper pepper diced
1 tin of chopped tomatoes
1 tbsp tomato puree
1 tbsp balsamic vinegar
2 tsp worcester sauce
1 tbsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1 tsp celery salt
500ml beef stock
1 packet of spaghetti cooked as packet instructions
In a large pot sprayed with frylight, fry the mince until it is browned, remove from pan and set aside.
Respray the pot and fry the onions till golden, add the carrots, mushrooms and pepper and fry for 2/3 minutes, then add the garlic
. Return the meat to the pot, mix together and add all the tomato ingredients, stir in the rest of the ingredients, bring to a boil, then simmer on a low heat for 2-3 hours.
Serve with the spaghetti, sprinkle with parmesan.