A little sauce goes a long way here, so I've halved the meat content but added more vegetables to compensate for the bulk loss. The sauce will coat the spaghetti perfectly, saving you money and calories. You can add a little finely grated Parmesan cheese, if you like, at the end. I use a Microplane grater, which makes 20 grams look and go a long way!
- 1 tbsp extra virgin olive oil (or a couple of squirts from a spray bottle)
- 2 small onions, very finely chopped
- 4 small celery sticks, very finely chopped
- 2 large carrots, peeled and very finely chopped
- 4 garlic cloves, finely chopped
- 1 tsp dried oregano
- 400 g minced beef (12% fat content)
- 2 tbsp flour
- 2 tbsp tomato purée
- 400 g can chopped tomatoes
- ½ 10g any stock cube
- 300 g dried spaghetti
- freshly milled black pepper
- Heat the olive oil in a large pan over medium heat and add the onions, celery, carrots, garlic and oregano. Cook for 10 minutes to soften.
- Add the mince and break up with a wooden spoon, then cook for about 5 minutes. Add the flour to soak up the juices, and stir really well to coat. Add the tomato puree and chopped tomatoes, then using the can, refill with water and add to the pan. Stir well.
- Add a little pepper and the stock cube, stir bring the pan to a boil, then simmer for 15 minutes or until the vegetables are cooked and the sauce thickened nicely.
- Meanwhile, cook the spaghetti according to the packet instructions. When everything is ready, add the cooked spaghetti to the sauce and mix well. Serve.
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