Ingredients

• 2 cups spaghetti, broken into small lengths
• olive oil
• 1 garlic clove, minced
• 250g beef mince
• 1/2 400g tin of diced tomatoes
• 1 tbsp of tomato paste
• 1 small capsicum, roughly chopped
• 1 carrot, roughly chopped
• 1 celery stick, roughly chopped
• 1/2 tbsp dried basil
• 1/2 tbsp dried oregano
• salt and pepper to taste

Method

Cook the spaghetti and set aside.
Chuck the capsicum, carrot and celery in a blender until finely chopped.
Heat a drizzle of oil in a pan over medium heat.
Fry the garlic until golden.
Throw in the beef mince and cook until brown.
Add the tomatoes, tomato paste, vegetables and herbs.
Bring to the boil and simmer on low for 45 minutes.
Add the cooked pasta. If still holding liquid cook for a bit longer.
Take off the heat and set aside to cool.