400g beef steak mince
1 or 2 beef stock cubes, made into 380ml stock
1 pepper, finely chopped
2 small onions, finely chopped
2 tins chopped tomatoes with herbs
1 carton Simply passata
2 carrots, finely grated
2 garlic cloves, minced
50g extra mature cheddar, grated
salt & pepper to season
1 tbsp sugar
a little olive oil
Add 1 tbsp olive oil to a large non-stick pot. Add the mince and fry for a few minutes until browned.
Add the chopped onions, to the pan and cook for a further few minutes, or until the onions are translucent.
Next add the chopped peppers and carrots and cook for a further few minutes. Turn off the heat whilst you prepare the tomato base.
In a separate non-stick pot, add a little oil and the garlic, carton of passata, and the chopped tomatoes.
Season with black pepper and the sugar. Stir well and bring up to the boil and reduce down to a simmer for a good 10 minutes.
At this stage, remove around x2 mugful of the tomato sauce and set aside to cool. This will be used for pizza sauce later in the week.
Transfer the cooked mince mixture into the tomato mixture and add in the stock.
Bring up to the boil and then reduce to simmer and cook for a further 10 minutes. Check the seasoning and adjust according to preference.
Cook the spaghetti according to packet instructions and serve with the sauce and a little of the cheese sprinkled on top.