Serves 4 10 mins Prep 40 mins Cooking
Serves 4 10 mins Prep 40 mins Cooking
1
Pre-heat a large non-stick saucepan with 2 tbsp oil and then add the mince. Cook until an even gold brown.
2
Drain the excess fat off the pan and add the carrot, onion, celery and Very Lazy Chopped Garlic. Cook until the onion is soft without colour.
3
Add the chopped mushroom to the pan and cook for another 3-4 minutes.
4
Add the tomato puree and fry for 3-4 minutes until caramelized and the mix has slightly darkened in colour. Season with salt and pepper and add the sugar to the pan.
5
Add the stock, dried herbs and tomatoes to the pan and bring back to a gentle simmer.
6
Simmer gently for 20-30 minutes, until the sauce has thickened.
7
Serve on top of cooked spaghetti with an optional grating of parmesan cheese & our Very Lazy Ultimate Garlic Bread.
