Ingredients
- 1 tbsp vegetable oil
- ½ small onion , peeled and finely chopped
- Garlic glove , crushed
- 15 g celery , finely chopped
- 30 g carrots , peeled and grated
- 125 g lean ground beef
- ½ tsp tomato puree
- 2 tomatoes , skinned, deseeded, and chopped
- 1 tbsp sun-dried tomatoes , chopped
- ½ cup unsalted chicken stock
- 45 g spaghetti
Steps
- Heat the oil in a saucepan. Add the onion, garlic, and celery and sauté for 3-4 minutes. Add the carrots. Continue to cook for 2 minutes.
- Stir in the ground beef, and cook until browned. Add the tomato puree, fresh tomatoes, sun-dried tomatoes, and chicken stock. Bring to a boil. Reduce the heat and cover, leaving to cook for about 10 minutes. Remove from heat.
- Cook spaghetti according to pack instructions. Drain, and chop into small pieces.
- You can opt to give the sauce a softer texture by chopping it in a food processor for a few seconds. Toss pasta in the sauce, and serve.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.