Pip’s favourite spaghetti bolognese recipe

Ingredients

• 2 onions, peeled and finely chopped
• 3 sticks celery, end and stringy bits removed and finely chopped
• 3 carrots, grated
• 4 cloves garlic, crushed
• 750g lean beef mince
• 2 tins chopped tomatoes
• 4 tbsp tomato puree
• 1 tbsp dark soy sauce
• 1 beef stock cube or stockpot
• 1 tbsp honey, sugar or sweetener
• 1 tsp oregano
• salt and pepper
• Sunflower or Rapeseed Frylight
• fresh basil to serve

Method

1. Preheat oven to 120c
2. Heat a non-stick, large pan (one with a lid) with Frylight and throw in the veg. Fry gently, stirring every now and again for about 5 minutes.
3. Fry the beef mince seperately on a high heat until browned, breaking up any clumps
4. After the veg have cooked for 5 mins, add the the chopped tomatoes, tomato puree, stock cube, soy sauce, honey, oregano and salt and pepper
5. Bring up to a fast simmer and add in the browned mince. Stir well, pop on the lid and place in the oven for about 3 hours. (check after 2 hours to stir)
6. Serve with spaghetti, torn fresh basil and parmesan