Ditch the pre-made packet sauces and create your own, cutting out the unnecessary added sugars, additives and preservatives. Beef mince is a rich source of protein, iron, zinc and vitamin B12 – nutrients which are all essential to support energy production, growth, repair and general health and wellbeing.
Serves 6
Prep time 15 minutes
Cook time 35 minutes
Nut Free
1. Heat oil in a large frying pan over moderate heat. Add onion, carrot, zucchini, celery and garlic. Cook for 5 minutes or until softened. Add beef mince to pan. Cook, breaking up lumps with a fork. Cook until browned.
2. Add passata and vinegar and bring to the boil.
3. Reduce heat to low and simmer for 20 minutes or until mixture has reduced and thickened to your liking. Stir through fresh parsley.
4. Meanwhile, cook pasta in a large saucepan of boiling water according to packet instructions. Drain.
5. To serve, divide spaghetti among bowls, top with sauce. Serve with freshly grated parmesan and a side of salad leaves, if desired.
Leftover sauce can be stored in the fridge for up to three days or frozen for up to three months.
| Kilojoules | 1890kJ | Protein | 31.7 g |
| Carbohydrates, total - sugars, total |
58.4 g 7.7 g |
Fat, total - saturated fat |
7.0 g 2.0 g |
| Sodium | 290 mg |
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