There is nothing quite like a hot plate of spag bol to comfort you on those cooler evenings. This delicious homemade pasta sauce is made with all natural ingredients. Packed full of hidden veg which is just perfect for fussy eaters. I like to serve mine with whole wheat or quinoa pasta making the meal higher in fibre than it would be served with regular white pasta.
I like to season my pasta with a good drizzle of olive oil, some freshly ground black pepper and garlic salt before I add the sauce.
500g whole wheat or quinoa pasta
1 Tbsp olive oil
500g lean mince beef
1 large onion, finely diced
4 cloves garlic, crushed
1 medium leek, sliced thinly
1 medium courgette, diced
1 large carrot, grated
1 red pepper, seeds removed and diced
1 - 1 1/2 cups good quality stock
2 400g tins chopped tomatoes
3 Tbsp tomato paste
freshly ground pepper
1 Tbsp paprika
1 tsp honey
1 Tbsp Italian herbs
freshly grated parmesan to serve (optional)
Bring a heavy skillet to a medium - high heat, add the olive oil along with the onions and garlic. Cook for two minutes, then add the mince and continue to cook until the mince has browned. Transfer the mince mixture to a large saucepan and add the remaining vegetables, 1 cup of the stock, tomatoes, tomato paste. Season with garlic salt and pepper to taste, simmer covered on a low heat for one hour, stirring often, add more stock if needed. The sauce should have reduced a bit and will be lovely and rich in colour. Add the paprika, honey, Italian herbs and more seasoning if needed. Cook the pasta according to packet instructions and serve with some freshly grated parmesan and whatever fresh herbs you have on hand.