Ingredients
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1 tbsp vegetable oil
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½ small onion , peeled and finely chopped
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Garlic glove , crushed
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15 g celery , finely chopped
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30 g carrots , peeled and grated
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125 g lean ground beef
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½ tsp tomato puree
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2 tomatoes , skinned, deseeded, and chopped
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1 tbsp sun-dried tomatoes , chopped
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½ cup unsalted chicken stock
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45 g spaghetti
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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.
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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.
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Cook spaghetti according to pack instructions. Drain, and chop into small pieces.
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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.