Ingredients
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300 g spaghetti (or gluten free pasta)
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1/4 cup basil (fresh chopped)
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1 teaspoon olive oil
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1 brown onion (large, finely chopped)
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2 celery ribs (finely chopped)
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2 carrots (finely chopped)
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2 garlic cloves (minced)
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400 g beef mince (extra lean)
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810 g tomatoes (canned, chopped, no added extra salt)
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125 ml water (1/2 cup)
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2 zucchini (large, finely chopped)
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130 g head of broccoli (1 small, cut into small florets)
Instructions
- Meat Sauce - heat oil in a large heavy based saucepan on medium and add onion, celery, carrot and garlic and cook uncovered stirring occasionally, for 8-10 minutes or until vegetable start to soften and then transfer vegetables to a large bowl and set aside.
- Heat pan on medium-high heat and add mince and cook, uncovered, stirring occasionally, for 3-4 minutes or until mince changes colour and then add tomatoes and water.
- Cover and bring to the boil and then add the cooked vegetables and stir to combine.
- Reduce heat to medium-low and simmer, covered for 20 minutes.
- Now add zucchini and broccoli and cook covered, for 5 minutes and then remove pan from heat and season well with pepper.
- Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions, or until al dente, drain.
- Divide pasta between shallow bowls.
- Stir basil through the meat sauce and then spoon sauce over the pasta.
- OPTIONALS - top with parmesan and extra basil leaves and accompany with a salad of your choice, if you like.