Spaghetti Bolognese

A great freezer standby which can also be cooked in advance and tossed into freshly cooked spaghetti.

INGREDIENTS

• 1 tbsp oil
• 500g bag frozen minced beef
• 400g can chopped tomatoes
• 2 tbsp tomato puree (50g)
• 1 tsp LoSalt
• 2 tsp dried mixed herbs
• 250g frozen mixed vegetables
• 275g spaghetti

METHOD

1. Heat the oil in a large saucepan and fry the minced beef for 4-5 minutes to brown. Add the tomatoes plus half a can of water, tomato puree, LoSalt and herbs, cover and cook for 10 minutes.
2. Add the frozen vegetables and cook for a further 10 minutes uncovered.
3. Meanwhile, cook the spaghetti for 8-10 minutes until just tender, drain and stir into the Bolognese.