• 1 tbsp olive oil
  • 400 g lean beef mince
  • 1 carrot, finely diced
  • 1 stick celery, finely diced
  • 1 red pepper, deseeded and finely diced
  • 700 g tomato and basil sauce
  • 375 g spaghetti


  1. 1

    Heat the oil in large saucepan over a high heat. Add the mince and cook for 5 minutes until browned. Stir in the diced vegetables and cook for a further 3 minutes. Pour in the tomato sauce and bring to the boil. Cover and simmer for 30 minutes, until the vegetables are soft.

  2. 2

    Meanwhile, cook the spaghetti in a large saucepan of boiling water, according to pack instructions, until al dente. Drain and return to the pan.

  3. 3

    Stir the sauce through the spaghetti, divide among bowls and serve.

Nutritional Details

Each serving provides
  • Energy 2830kj 676kcal 34%
  • Fat 20.8g 30%
  • Saturates 6.5g 33%
  • Sugars 19.0g 21%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 636kj/152kcal

Each serving provides

79.1g carbohydrate 7.1g fibre 39.5g protein

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