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  • Spaghetti, 4 portions
  • Minced beef, 500g
  • Beef stock cube
  • Garlic, crushed (more than one if liked)
  • Tomato puree, 3 tbsp
  • Button mushrooms, fresh or canned
  • Sliced carrot, fresh or canned
  • Red onion, sliced
  • Can tomatoes, 2
  • Mixed dried herbs
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    Method

    • step 1

      Brown the beef in low calorie cooking spray. Crumble over a stock cube.
    • step 2

      When the mince is browned, add the garlic and mix. Then make a well in the mince and fry the tomato puree for 30 secs before combining with the mince.
    • step 3

      Add the onion, mushrooms and carrot and stir occasionally over a medium for 10 minutes, or until the veggies are cooked.
    • step 4

      Add the canned tomatoes and herbs, then cook for 20 minutes.
    • step 5

      Meanwhile, boil the spaghetti in salted water.
    • step 6

      Serve the sauce over the spaghetti.
    • step 7

      The sauce tastes better the second day. If keeping some spaghetti to reheat, refresh it under cold water and spray with low calorie cooking spray before storing in the fridge.
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