- 300g extra lean minced beef
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 400g tin chopped tomatoes
- 2 tbsp tomato purée
- 2 tsp dried mixed herbs
- 1 red pepper, de-seeded and chopped
- 200g mushrooms, sliced
- 1 medium carrot, finely chopped
- 1 medium courgette, chopped
- 150ml reduced salt stock
- 300g dried spaghetti
- Ground black pepper
Heat a large saucepan and add the minced beef a handful at a time, heat, cooking it until browned. Add the onion and cook for another 2-3 minutes.
Add the remaining ingredients, apart from the spaghetti. Bring to the boil, then lower the heat and simmer gently for 15-20 minutes.
When the sauce has been cooking for 10 minutes, start to cook the spaghetti. Bring a large saucepan of water to the boil, add the spaghetti and bring back to the boil. Stir well and cook for about 8-10 minutes, until tender.
Season the Bolognese sauce with pepper. Drain the spaghetti and serve with the sauce.