• 1 tablespoon olive oil
  • 250g beef mince
  • 1 onion, peeled and chopped
  • 250g carrots, peeled and chopped
  • 200g courgettes, peeled and chopped
  • 1 garlic clove, crushed
  • 2 x 400g cartons basics chopped tomatoes
  • 1 teaspoon dried mixed herbs
  • 400g basics spaghetti


  1. 1

    Heat the oil in a large, lidded pan and add the onion, carrots and courgettes. Add the garlic and sauté for 5 minutes to soften. Add the beef mince and cook for a further 3-4 minutes.

  2. 2

    Add the chopped tomatoes and dried mixed herbs, then cover and cook for 15 minutes.

  3. 3

    Meanwhile, bring a large saucepan of water to the boil and cook the spaghetti for 10 minutes. Drain well and add to the sauce.

  4. 4

    Using a spaghetti spoon or pincers, toss the pasta through the sauce. Spoon into bowls and serve.

  5. 5

    Make it veggie: Try swapping the beef mince for 454g Sainsbury's Meatfree Mince, which can be cooked straight from frozen.  

  6. 6

    Nutrition for veggie option, per portion: 640 cals, 13g fat, of which 1.2g saturated fat, 20.4g added sugar, 0.7g salt.

Nutritional Details

Each serving provides
  • Energy 2512kj 600kcal 30%
  • Fat 15.2g 22%
  • Saturates 5.2g 26%
  • Sugars 17.1g 19%
  • Salt 0.5g 8%

% of the Reference Intakes

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