- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 carrots, chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 courgettes, chopped
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 85g button mushrooms
- 1 garlic clove, crushed
- 400g can chopped tomatoes
- 1 tbsp Worcestershire sauce
- 500g lean minced beef
- handful basil leaves
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 1 tbsp gravy granules
A thickened sauce made from the juices that ooze from meat and/or vegetables as they cook. Most…
- 400g spaghetti
Heat the oil in a large frying pan and add the onion. Cook gently for a few mins, then add the carrots, courgettes and mushrooms and fry for 5 more mins. Stir in the garlic with 1 min to go.
Tip in the tomatoes, Worcestershire sauce and 300ml boiling water, then season to taste. Bring to the boil, cover, then simmer for 15 mins until tender. Meanwhile, heat a non-stick pan and add the mince. Break it up with a wooden spatula and cook for 10 mins, stirring until browned all over.
Add the basil leaves (reserve a few) to the veg sauce, then put a stick blender into the pan and blend until smooth. Pour the sauce and gravy granules into the mince, then stir to thicken. Cover and simmer for 15 mins.
Meanwhile, boil the pasta. Reserve a small cup of the cooking water, then drain. Mix the spaghetti with the sauce and reserved water, then serve, topped with a few more basil leaves.