Okay, the Italians don't like the name "spaghetti bolognaise", but hopefully they'll forgive me as I am neither Italian or in Italy.
As the busy mum of two young kids, I know this healthy recipe never fails - they love it, my husband loves it and I love it. Hopefully you will too!
1 tablespoon olive oil
1 large red onion - finely chopped
2 large carrots - finely chopped
1 stick celery - finely chopped
2 tablespoons dried Italian herbs
500g 5% fat minced beef
400g chopped tinned tomatoes
2 low-sodium beef stock cubes
1 teaspoon onion marmalade
Pour 1 tablespoon of olive oil in deep pan and heat gently on the lowest heat setting - add the onion, carrots and celery and gently fry until the onions have softened. Add the dried herbs and tomato puree and stir again.
Next, add the mince and stir regularly to ensure the meat doesn't stick together. Pour in the tinned tomatoes, then fill the same tin with water and add to the pan. Stir, then add the stock cubes and the onion marmalade.
Simmer gently for 30-45 minutes until the consistency has thickened/is less watery. Crack over some black pepper to taste.
Serve with a side salad and whole wheat pasta (I like to pour a little extra virgin olive oil and add a sprinkle of black pepper to stop it sticking together and for extra taste).