Serve with a tossed green salad or your favourite vegetables Ingredients › 450 g of lean minced beef or lamb › 1 onion, finely chopped › 6 mushrooms, chopped › 1 carrot, peeled and finely chopped › 1 dstsp of plain flour › 1 low-salt beef or vegetable stock cube dissolved in 275 ml of boiling water › 420 g tin of chopped tomatoes › 1 dstsp of tomato sauce › salt › pepper › 225 g of spaghetti Method 1. Cook the mince (beef or lamb), onions, mushrooms and carrots in a dry pan (low heat) for 15 minutes. (There is sufficient fat in mince for frying). Drain any excess fat from pan. 2. Add the flour and stir well. 3. Add the stock, tin of chopped tomatoes, tomato sauce, pinch of salt and pepper. Cook gently for 45 minutes. 4. Cook the spaghetti for 10–15 minutes in a saucepan of boiling salted water. Strain and serve topped with the sauce.