An old favourite for many; and one of the few dishes that all my family love! I often make the sauce in batches, and sneak in further veg. Unlike white pasta, wholemeal pasta contains fibre which helps digestive function and helps us feel fuller for longer. If you haven’t yet made the switch go half and half initially and move gradually to all wholemeal.
- 600gr good quality mince
- 1 large onion, chopped
- 1 large carrot finely diced or grated
- 3 cloves garlic – minced
- ½ small leek – finely chopped
- ½ small red pepper - finely chopped
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 fresh bay leaf
- 2 rounded dessert spoon tomato puree
- 1 tin chopped tomatoes (no salt)
- 500 -600 mls beef stock
- Wholemeal or spelt spaghetti
Fry off onion first in a little oil for approx. 5 minutes or until softened. Add carrot, leek and red pepper and keep cooking for approx. 5 mins; add garlic and herbs, cook 2 -3 mins more. Remove from pan and set aside.
Brown the minced beef in the pan, until cooked and crumbly. Add back veggie mixture and stir for 2 -3 mins. Stir in tomato puree and cook for 1 minute; add chopped tomatoes and beef stock, stir and gently simmer for 20 -25 minutes.
Serve with wholemeal spaghetti or pasta.