Ingredients
1tbspolive oil
1largeonion,chopped
2clovesgarlic,crushed
2carrots,grated
1zucchini,grated
1lbminced beef,extra lean
1tbsptomato paste
80mlred wine,optional
24ozPassata Cooking Sauce
2tspvegetable stock powder,or salt to season
2tsporegano,dried
3tbsplow fat cream,or low fat milk
handfulparsley,freshly chopped
parmesan cheese,freshly grated, to serve
1lbspaghetti
Salt,for the pasta cooking water
Preparation
Heat the oil in a large saucepan; add the onions, garlic, carrots and zucchini. Fry for about 3 minutes or until vegetables are soft and fragrant.
Add the beef and fry until browned. Add the tomato paste; pour in the wine and boil until it has reduced and thickened. Reduce heat and stir in the Passata, vegetable stock powder (or salt), and oregano.
Cover pan with a lid and simmer for about 20 to 30 minutes or until the sauce has thickened, stirring occasionally. Turn off heat; add the cooking cream (or milk) and stir until combined.
Cook the spaghetti in a pot of boiling salted water. Drain; add 2 ladlefuls of the sauce and mix until pasta is covered.
Divide between 6 serving dishes; top with extra sauce and sprinkle with Parmesan cheese and parsley.
