Serves 2
1 onion, finely chopped (s) (sff)
1 garlic clove, finely chopped (sff)1 Knorr “herb” Stock Pot
1tsp dried oregano
1tsp dried basil
1tbsp tomato puree (s) (sff)
Up to 1tbsp sweetener
125g mushrooms, sliced(s) (sff)
200g cooked wholemeal spaghetti (ff)250g low fat beef mince (ff)
400Ml can/box of chopped tomatoes (s) (sff)
Parmesan Cheese, grated
In a deep saucepan spray with Fry Light and cook the onion until transparent, then add the beef & cook until browned. Add the mushrooms, tomato, passata, puree, taste & add the sweetener up to 1tbsp if it tastes bitter, bring to the boil, add the “herb” stockpot & allow infusing, turning heat down to a simmer & cooking for 20 mins. Cook the spaghetti as per the packet instructions, add spaghetti to the sauce, mix and serve, sprinkle with Parmesan if required.
Credit: Pete’s Recipe Book