Description
A super tasty take on the traditional spag bol, perfect for those beautiful summer days!
Ingredients
250 g wholewheat spaghetti
1 Tbsp (15 ml) olive oil
500 g lean beef mince (or try chicken or pork mince for a leaner substitute)
1 small onion, chopped
1 stalk celery, chopped
1 carrot, grated
2 fat cloves garlic, crushed
400 ml tomato purée
1/2 C (125 ml) prepared strong beef stock (or chicken stock for chicken or pork mince)
1 tsp (5 ml) dried mixed herbs
2 tsp (10 ml) sugar
freshly milled salt and pepper
handful each of basil, baby spinach and rocket
125 g Rosa tomatoes, halved
Parmesan shavings (as much as you like)
Instructions
Cook the spaghetti in salted water until al dente. Sprinkle with some oil and keep to one side.
Heat 1 Tbsp (15 ml) olive oil in a saucepan and brown the mince. Remove and keep to one side.
In the same pan, sauté the onion, celery, carrot and garlic until soft and fragrant. Return the mince to the pan together with the purée, stock, dried herbs and sugar, cover and bring to the boil. Once it starts to boil, remove the lid and simmer gently for about 20 minutes. Season to taste. Add the cooked pasta, greens and tomatoes to the mince sauce and toss until well combined. Serve with generous amounts of Parmesan shavings and finish off with some freshly milled pepper.
