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

1. In a large pan heat a drizzle of olive oil over a medium heat
2. Add in the carrot, onion and garlic and cook for about 5 minutes
3. Add in the mince and cook until browned about 5 -10 minutes
4. Mix in the tomato puree
5. Pour in the chopped tomatoes and beef stock
6. Season with salt and pepper
7. Add in the basil, oregano, marjoram, parsley and sugar
8. Simmer for about 15 minutes or until the sauce has thickened
9. Serve with the cooked gluten free spaghetti