Spaghetti with a twist, this recipe has lots of veggies and even some bacon. Whats not to love!
500g beef mince
Tin chopped tomatoes
Beef oxo cube
Fry the beef mince in a large frying pan. Break it up with a wooden spoon until no pink bits remain.
Meanwhile, chop 1 onion, 1 stick of celery
Slice off the top and tail of 1 carrot and grate.
Slice top and tail of courgette and grate.
Drain the fat from the beef (use a big sieve if you need to). Put back in the frying pan.
Add bacon to the mince and cook for a few minutes.
Now add the chopped onion, chopped celery and grated carrot, garlic puree and fry for 5 minutes.
Make 400ml of beef stock by crumbling a stock cube into a jug, filling up with boiling water (careful!), then tip into the frying pan. Add tin of chopped tomatoes.
Lastly add, 1 teaspoon Marmite, few shakes Worcester sauce, teaspoon of oregano and 2 tablespoons of tomato puree.
Bring to boil, then simmer for at least 30min on a medium heat.
Put on water to boil in a large pan.Snap spaghetti in half and put in pan. Cook for 10 min.
Meanwhile, grate cheese.
Serve and enjoy!