1 white onion
1 red pepper
500g 5% fat beef mince
2tbsp soy sauce
2tbsp honey (runny)
2tbsp tomato puree
500g box of tomato passata
100-150g Wyke Vintage Somerset Cheddar, grated
Fresh basil leaves (optional)
Time: 30 minutes
Prepare your veg ready to cook – peel and grate the carrots and cut the onion, courgette and pepper into small cubes,
In a large frying pan, over a medium heat, add the oil. Add into the pan the onion and carrot and fry gently for 3-4 minutes until the onion begins to soften.
Add into the pan the beef mince and stir gently together for 3-4minutes. Add in the red pepper and courgette pieces and stir gently and cook for a further 5-6 minutes. Once the mince and veg are softening together, add into the pan the soy sauce, honey and tomato puree and stir well. Then add the passata and milk and stir through.
Turn down the heat to low and stir occasionally so that the mixture doesn’t stick to the pan.
Whilst your sauce is simmering, cook your spaghetti according to the packet instructions until cooked to your liking or ‘al dente’. Once your pasta is cooked, your sauce will be ready!
Combine and serve and then sprinkle liberally with the grated cheese. You can also garnish with a few fresh basil leaves