A little sauce goes a long way here, so I’ve halved the meat content but added more vegetables to compensate for the bulk loss. The sauce will coat the spaghetti perfectly, saving you money and calories. You can add a little finely grated Parmesan cheese, if you like, at the end. I use a microplane grater, which makes 20 grams look and go a long way!
From £3.76 (for the whole dish)
Nutritional Information per serving
|( g )|
- 1 tablespoon extra virgin olive oil (or a couple of squirts from a spray bottle)
- 2 small onions, very finely chopped
- 4 small celery sticks, very finely chopped
- 2 large carrots, peeled and very finely chopped
- 4 garlic cloves, finely chopped
- 1 teaspoon dried oregano
- 400g 12% fat minced beef
- 2 tablespoons flour
- 2 tablespoons tomato purée
- 400g can chopped tomatoes
- ½ × 10g any stock cube
- 300g dried spaghetti
- freshly ground black pepper
Heat the olive oil in a large pan over a medium heat and add the onions, celery, carrots, garlic and oregano. Cook for 10 minutes to soften.
Add the mince and break up with a wooden spoon, then cook for about 5 minutes. Add the flour to soak up the juices, and stir really well to coat. Add the tomato purée and chopped tomatoes, then using the can, refill with water and add to the pan. Stir well.
Add a little pepper and the stock cube, stir, bring the pan to the boil, then simmer for 15 minutes, or until the vegetables are cooked and the sauce thickened nicely.
Meanwhile, cook the spaghetti according to the packet instructions. When everything is ready, add the cooked spaghetti to the sauce and mix well. Serve.