Method
- Heat oil in a large pan over medium heat, add onion and sauté onion until fragrant and soft.
- Add beef mince and cook through. Place carrot, zucchini and mushrooms in pan and cook for a further 2-3 minutes.
- Pour passata into pan and stir through. Simmer for 20 minutes, stirring occasionally.
- Once sauce is ready, add cooked pasta to sauce and stir to combine. Add basil and stir through. Serve and top with parmesan.
Serving tip
Serve with a simple salad made with lettuce, tomato and cucumber. Drizzle with olive oil if desired.
Variations
To make this recipe vegetarian, replace lean beef mince with 400 g can brown lentils, drained and rinsed.
Make it gluten-free by substituting wholemeal spaghetti for pulse pasta made from chickpeas and lentils, which are high in fibre and plant-protein.
