Spaghetti Beef with Herb Sauce

Ingredients

• Spaghetti 400g
• Beef mince (5% fat) 500g
• Olive oil 1 tbsp
• Onion, finely chopped 1 medium
• Carrot, finely chopped 1 large
• Garlic, minced 3 cloves
• Tomato purée 2 tbsp
• Chopped tomatoes 1 x 400g can
• Beef stock 200ml
• Fresh parsley, chopped 1 small bunch
• Fresh basil, chopped 1 small bunch
• Salt to taste
• Black pepper to taste

Method

1. Cook the spaghetti according to packet instructions in a large pan of boiling salted water. Drain, reserving a little pasta water, and set aside.
2. While the pasta cooks, heat the olive oil in a large saucepan or deep frying pan over a medium-high heat. Add the beef mince and cook, breaking it up with a spoon, until browned all over.
3. Add the chopped onion and carrot to the pan with the mince. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened.
4. Stir in the minced garlic and tomato purée, and cook for 1 minute more until fragrant.
5. Pour in the chopped tomatoes and beef stock. Season generously with salt and black pepper. Bring to a simmer, then reduce the heat, cover, and cook for 20 minutes, stirring occasionally.
6. Stir in most of the chopped fresh parsley and basil into the sauce. Taste and adjust seasoning if needed.
7. Serve the beef sauce over the cooked spaghetti. Garnish with the remaining fresh herbs.