Ingredients

• 1 tbsp olive oil
• 200g/7oz lean steak mince
• 1 onion
• finely chopped
• 4 large mushrooms
• sliced
• 1 carrot
• grated
• 1 400g/14oz tin tomatoes
• chopped
• 230ml/8fl oz vegetable stock
• 2 tbsp tomato purée
• ½ tsp Worcestershire sauce
• 1 tsp freshly ground black pepper
• 300g/10½oz wholewheat spaghetti
• 2 tbsp chopped fresh parsley

Directions

• Heat the olive oil in a large saucepan over a medium heat. Add the mince and the onion and fry for five minutes
• stirring occasionally
• until the mince is browned and the onions softened.
• Add mushrooms and carrot
• cook for around one minute
• then add tinned tomatoes
• vegetable stock
• tomato purée
• Worcestershire sauce and freshly ground black pepper. Stir well and bring to the boil
• then reduce the heat to simmer for 15-20 minutes
• until the sauce has thickened.
• Place the wholemeal spaghetti in a deep saucepan full of salted boiling water and cook according to packet instructions
• then drain.
• To serve
• divide the cooked spaghetti between four dishes
• spoon equal portions of Bolognese sauce over each and sprinkle with parsley.