SERVES 4
PER SERVING
432 CALORIES
13.7G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 35 MINUTES
500g extra lean minced beef
2 garlic cloves, crushed
1 red onion, finely chopped
500g tomato passata
1 tablespoon chopped fresh oregano
1 small red chilli, chopped
1 teaspoon vegetable stock powder
200g (dry weight) spaghetti
1 vegetable stock cube
1 Heat a large, non-stick frying pan, and dry-fry the mince until lightly browned. Tip the mince into a sieve to drain off the fat, then wipe out the pan with kitchen paper.
2 Return the pan to the heat. Add the garlic and onion and lightly cook until soft, then return the mince to the pan and stir in the tomato passata, oregano, chilli and stock powder, mixing well. Simmer gently for 30 minutes until the meat is tender.
3 Meanwhile cook the spaghetti in a pan of boiling water with the vegetable stock cube. Drain and serve with the sauce.
TIP For a vegetarian option, substitute Quorn mince for the beef
