- 480 g Extra Lean Beef Mince
- 80 g Parmesan Cheese
- 2 large Carrot
- 1 medium Zucchini
- 2 medium Onion
- 3 cup Crushed Tomato
- 4 clove Garlic
- 2 tbsp Mixed Herbs
- 720 g Cooked Wholemeal Pasta
Cook the spaghetti according to packet instructions, then set to the side.
Slice the onions and garlic, and grate the zucchini and carrot.
Place a large, non-stick saucepan over a medium-high heat. Add the onions and garlic and cook until translucent. Add the carrot and zucchini, and cook for 4-5 minutes.
Add the beef mince to the pot, and use a wooden spoon to break up and combine with the veggies. Cook until the mince is cooked through.
Add the crushed tomatoes and bolognaise sachet to the pot and stir to combine. Allow to simmer for around 10 minutes, allowing the flavour to develop.
Remove the bolognaise sauce from the heat.
Take 4 separate plates, and dish up the spaghetti with a serve of the bolognaise sauce. Top with some parmesan cheese, and dig in!
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