- easy
- easy
What you’ll need
Ingredients
- 1 tbsp Rapeseed Oil
- 250g Minced Beef
- 500g carton of Passata
- 1 tbsp Tomato Paste
- 1 Small Carrot, finely diced
- 1 medium Onion, diced
- Pinch of Dried Mixed Herbs
- 100ml water
- 110g Spaghetti Pasta
Utensils
- non-stick saucepan
- wooden spoon
- pan for boiling
- colander
- serving spoon
Method
- Heat the oil in a large non-stick saucepan and fry the minced beef and until browned.
- Turn down the heat and add the diced onion and carrot. Stir and cook for 3 to 4 minutes until the vegetables have started to soften.
- Add the passata, tomato paste, water, and mixed herbs, stirring until well combined.
- Increase the heat and bring to the boil. Reduce heat and simmer for 20 minutes. If the sauce begins to dry out, just add a splash more water.
- Cook the spaghetti as per the packet instructions.
- Drain the pasta and add it to the sauce, stirring everything together to coat the pasta and season to taste.
