serves / makes 4
30 prep time
30 mins cooking time
Description
Ingredients
- 500g lean steak mince
- 1 large onion, diced
- 1 large carrot, grated
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon marjoram
- 1 teaspoon parsely
- 2 garlic cloves, minced
- 1 teaspoon sugar
- 2 x 400g tin of chopped tomatoes
- 1 tablespoon tomtoe puree
- 400ml gluten and dairy free beef stock 400g gluten free spaghetti, cooked according to instructions on the packet
Method
- In a large pan heat a drizzle of olive oil over a medium heat
- Add in the carrot, onion and garlic and cook for about 5 minutes
- Add in the mince and cook until browned about 5 -10 minutes
- Mix in the tomato puree
- Pour in the chopped tomatoes and beef stock
- Season with salt and pepper
- Add in the basil, oregano, marjoram, parsley and sugar
- Simmer for about 15 minutes or until the sauce has thickened
- Serve with the cooked gluten free spaghetti