It is a family classic and I managed to sneakily hid some veg in the sauce. So it is not only flavourful but a balanced dish.
Easy does it!
Ingredients
500g beef mince
2 courgettes chopped in very small cubes
1 jar of fresh tomato and basil sauce
1 tablespoon garlic oil
1 tablespoon olive oil
1 teaspoon of oregano
2 tablespoons of Worcester sauce
2 tablespoon concentrated tomato puree
200g tomato passata
salt & pepper
400g dried spaghetti
2 tablespoons butter for the spaghetti
Basil and grated parmesan (for serving)
Simple ingredients
Method
Sizzle, sizzle
In a large pan, heat the garlic oil, add the oregano and the chopped courgettes and fry them on medium heat for 5 minutes until the courgettes have coloured nicely.
Then reduce the heat and cook them for a few more minutes. Season with salt and pepper and remove from the pan and keep in a separate dish.
In the same pan, add the olive oil and fry the beef mince and on medium to high heat. Separate the meat with two spatulas and cook until brown and all the liquid has evaporated and the meat is nicely coloured and almost crumbly. Add the Worcester sauce and let it bubble for a bit while stirring.
Add the cooked courgettes and stir in the fresh tomato sauce. Keep the tomato sauce pot, fill half of it with hot water and stir in the tomato concentrated puree and add to the pan. Finally, stir in the passata. Increase the heat to medium and give it a good stir and then reduce to simmer. Let it bubble for 10 minutes. Season the sauce with salt and pepper.
Perfect for a weekly family dinner
Meanwhile, cook the spaghetti (al dente if possible – it should take around 10 minutes).
Check the sauce. It should be thicker and have a lovely consistency with the meat and courgettes being nicely cooked.
Drain the pasta and add the butter.
Serve with the sauce on top and add basil.
