Ingredients
- 2 tablespoons olive oil
- 1 onion, finely diced
- 2 cloves garlic, minced
- 500g beef mince
- 2 x 400g tins diced tomatoes
- 1 cup beef stock
- 1 carrot, finely grated
- 1 celery stalk, very finely diced
- 1 cup mushrooms, finely chopped (or blitzed)
- 1 zucchini, grated (optional but great for extra goodness)
- 400g spaghetti pasta
Instructions
- Build the flavour base
Heat the olive oil in a large pan over medium heat. Add the onion, carrot, celery, and mushrooms. Cook for 5–7 minutes until soft and fragrant (this is where the veggies disappear into the sauce magic ✨). - Add garlic
Stir in the garlic and cook for another 1–2 minutes. - Brown the beef
Increase heat to medium-high. Add the beef mince and cook, breaking it up, until browned all over. - Bring it together
Add the diced tomatoes, beef stock, and grated zucchini (if using). Stir well. - Simmer
Reduce heat and let simmer for 25–30 minutes, stirring occasionally, until thickened and rich. - Cook the pasta
Meanwhile, cook spaghetti according to packet instructions. Retain a little pasta water to add to the sauce (this makes it glossy and helps it to coat the spaghetti.) Drain. - Finish
Stir a small drizzle of olive oil through the sauce, season lightly with salt and pepper, and serve over pasta.
Why this works (a little kitchen wizardry 🪄)
- Grating and finely chopping lets the veggies melt right into the sauce
- Mushrooms add a rich, “meaty” depth, so no one suspects a thing
- Carrot and tomato bring natural sweetness, balancing everything beautifully
