INGREDIENTS Serves 4
Per serving(without the parmesan on top), 309 kcal 29.5g carbs 6.5g fat 31.8g protein
500 g extra lean beef mince (5% fat or less)
1 onion, peeled and chopped
1 garlic clove, peeled and chopped
1 tbsp tomato puree
2 x 400 g tins of chopped tomatoes
1 tbsp dried oregano
1 tsp fennel seeds
1 vegetable stock cube
Pinch of salt ( optional )
220 g dried wholewheat spaghetti
Cooking spray
Put the chopped onion and garlic in a large cooking pot. Spray with cooking spray and cook for a few minutes until the onion softens. (Take care not to burn the garlic.)
Add the beef mince, fennel seeds and oregano and cook for a few minutes until the mince starts to brown. Add the tinned tomatoes and tomato puree. Mix the stock cube with a little water and add this too. Add the salt, if using and simmer, partially covered with a lid for about 20 minutes or until the sauce has thickened and reduced down a bit. ( Freeze at this stage if you want to, when it's cooled down.)
Cook the dried spaghetti according to the pack instructions. Drain and mix with the sauce. Serve with a sprinkling of parmesan and a side salad. I used a baby leaf salad with tomatoes,yellow pepper, black grapes and cucumber with a drizzle of sweet chilli sauce....delicious !
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