- 1 tablespoon extra virgin olive oil
- 1 brown onion, chopped
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- 4 shortcut bacon rashers, trimmed, chopped
- 2 garlic cloves, finely chopped
- 600g beef mince
- 1/3 cup tomato paste
- 2 x 410g cans crushed tomatoes
- 3 cups Massel salt reduced chicken style liquid stock
- 6 sprigs fresh thyme
- 250g spaghetti
- 1/4 cup chopped fresh parsley leaves
- Extra chopped fresh flat-leaf parsley, to serve
- Grated parmesan, to serve
- Step 1Heat oil in a large heavy-based flameproof casserole dish or non-stick saucepan over medium-high heat (see note). Add onion, carrot and celery. Cook, stirring occasionally, for 3 minutes or until onion starts to soften. Add bacon. Cook for 3 minutes or until golden. Add garlic. Stir to combine.
- Step 2Add mince to dish. Cook, breaking up mince with a wooden spoon, for 5 minutes or until browned all over. Stir in tomato paste, tomatoes, stock and thyme sprigs. Cover. Bring to the boil. Add spaghetti. Reduce heat to medium. Simmer, uncovered, for 15 minutes or until spaghetti is tender and sauce has thickened, stirring mixture every 5 minutes.
- Step 3Remove pot from heat. Remove and discard thyme sprigs. Add parsley. Season with salt and pepper. Stir to combine. Serve topped with extra chopped parsley and parmesan.
- Low carb
- Low kilojoule
- Lower gi
We used a cast-iron dish for this recipe to prevent the sauce from sticking to the base.
- Author: Kim Coverdale
- Image credit: Craig Wall
- Publication: Super Food Ideas