• 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


  • 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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