- 3 gloves garlic, diced (or crushed garlic from jar)
- 1 large onion, diced
- red capsicum, diced, about 1/2 cup
- 400g very lean mince meat
- carrot, grated, about 1 cup
- 1 x 420g can diced tomatoes
- 3 rounded TB of tomato paste
- 2-3 tsp dried basil
- 1 TB chicken stock
- 300 g dry spaghetti
- 30 g (1/3 cup) of strong grated parmesan
- salt and pepper
Spray a large non stick fry pan with oil.
Fry onion, garlic and capsicum for 3 minutes, then add the mince.
Meanwhile, break the spaghetti in half and boil for about 8 minutes, until done, but still a tad firm. Drain and put aside.
When mince is browned, add all ingredients except parmesan and pasta and simmer for 5 mins.
Turn heat off and mix the pasta through the mince mix.
Spray a springform pan generously with oil (or use a rectangular cake tin or baking dish).
Pour the spaghetti into the oiled tin.
Firm the spaghetti down with a potato masher or spoon.
Sprinkle top with parmesan.
Bake at 180*C for 35 mins. If using a springform pan, put on a baking tray to catch any drips.
Sit for 5 mins before cutting.
Not on Core? The total Points for this recipe is 33 pts for the whole recipe, or 5.5 pts, serving 6
On Core, you'll just need to count the parmesan at 3.5 pts for whole recipe, 0.5 pts each serving 6