• 1 tablespoon olive oil
  • 400g lean minced beef
  • 1 small carrot, chopped
  • 1 medium onion, peeled and chopped
  • 2 cloves of garlic, crushed
  • 150ml red wine
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 100ml Heinz tomato ketchup
  • 2 beef stock cubes, crumbled
  • 2 x 390g cartons chopped tomatoes
  • 350g dried spaghetti


  1. 1

    Heat the oil in a large saucepan over medium heat. Crumble in the minced beef and cook until brown. Add in the carrot, onion and garlic and stir for another for 5 minutes until softened.

  2. 2

    Add the wine and herbs to the saucepan and increase the heat to a simmer. Let the sauce reduce by half.

  3. 3

    Stir in the Heinz ketchup, stock cubes and tomatoes. Bring to a boil the reduce the heat to a simmer again. Simmer partially covered, for 35 to 45 minutes or until thickened.

  4. 4

    Discard the bay lea and season to taste. Cook the spaghetti following pack instructions. 

  5. 5

    Serve the sauce over the cooked spaghetti and sprinkle with grated parmesan cheese. Serve with a green salad on the side or in a separate serving dish for everyone to share.

Nutritional Details

Each serving provides
  • Energy 1712kj 409kcal 20%
  • Fat 13.4g 19%
  • Saturates 4.4g 22%
  • Sugars 14.2g 16%
  • Salt 1.2g 20%

% of the Reference Intakes

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