This classic family favourite is the perfect way to feed a crowd at camp.
1 tbsp, olive oil
1 large onion, chopped
2 garlic cloves, crushed
2 carrots, grated
1 zucchini, grated
500gm minced beef
1 tbsp tomato paste
80ml red wine (optional)
1 bottle passata cooking sauce
2 tsp vegetable stock powder, or salt to taste
2 tsp dried oregano
3 tbsp cream for cooking (or milk)
Handful of freshly chopped parsley
Freshly grated parmesan cheese, to serve
1 packet spaghetti
Salt for the pasta cooking water
Heat the oil in a large saucepan, add the onions, garlic, carrots and zucchini. Fry until vegetables are soft (about three minutes). Add the beef and fry until browned. Add the tomato paste, pour in the wine and boil until it has reduced and thickened. Reduce heat and stir in the passata, vegetable stock powder (or salt), and oregano.
Cover pan with a lid and simmer until the sauce has thickened, stirring occasionally (about 20-30 minutes). Turn off heat, add the cooking cream and stir until combined.
Cook the spaghetti in a pot of boiling salted water. Drain, add the sauce and mix until pasta is coated. Top with extra sauce and sprinkle with parmesan cheese and parsley.
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