Heat the oil in non-stick frying pan. Tip in the
carrot and cook for 5 mins to soften. Scoop out
the tomatoes from the can and add to the pan,
and cook for 5 mins more. Pour over the tomato
juice and basil, then simmer for 15 mins. Whizz
together in a blender until smooth. This sauce can
be frozen for up to 3 months.
Heat through with the Multi mince. Cook
spaghetti according to pack instructions. Reserve
some of the cooking water, drain and tip the pasta
into the pan along with the sauce. Toss together,
thinning with pasta water, if needed, and serve with
the extra basil leaves on top and the breadcrumbs.