Ingredients

• 1/2 tsp Co-op olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 Co-op British carrot, grated
• 1/2 x 150g pack Co-op button mushrooms, finely chopped
• 1/2 red pepper, deseeded and finely chopped
• 250g pack Co-op 5% fat British lean beef steak mince
• 400g can chopped tomatoes
• 2 tsp tomato purée
• Small piece lemon rind
• Pinch chilli flakes
• 150g Co-op wholewheat spaghetti
• 2 tbsp Co-op Parmigiano Reggiano, grated (optional)

Method

1. Heat the oil in a nonstick pan
2. Add the onion and garlic, cover, and cook gently for 5 mins, stirring occasionally, until soft
3. Add the carrot, mushroom and red pepper, cover and cook for a further 5 mins, stirring once, to soften
4. Add the beef to the pan and break up with a wooden spoon
5. Cook, stirring regularly, for 5 mins, or until browned
6. Add the chopped tomatoes, tomato purée, lemon rind and chilli flakes
7. Season and bring to the boil, then reduce the heat and simmer for 15 mins, until the sauce has thickened
8. Meanwhile, cook the spaghetti according to the pack instructions
9. Drain the spaghetti and serve with the sauce, sprinkled with the cheese, if using