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.
Add the chopped tomatoes and dried mixed herbs, then cover and cook for 15 minutes.
Meanwhile, bring a large saucepan of water to the boil and cook the spaghetti for 10 minutes. Drain well and add to the sauce.
Using a spaghetti spoon or pincers, toss the pasta through the sauce. Spoon into bowls and serve.
Make it veggie: Try swapping the beef mince for 454g Sainsbury's Meatfree Mince, which can be cooked straight from frozen.
Nutrition for veggie option, per portion: 640 cals, 13g fat, of which 1.2g saturated fat, 20.4g added sugar, 0.7g salt.