Chop the onion, peppers and celery. For a smoother sauce, dice finely or keep pieces larger for a chunkier texture
Crush or chop the garlic gloves so that they are minced finely
Grate the courgette and set aside
Soften the onion and garlic in a frying pan with some oil on a low heat
Turn the heat up to a medium heat and add the beef/Quorn mince
Once the mince has browned, add the courgette, peppers and celery, mixing them with the other ingredients until they start to soften
Pour in the tin of tomatoes and passata and stir well
Add the tomato purée, Worcester sauce, mixed herbs, stock cube and seasoning to taste. Please note, you do need to make stock with the stock pot/cube, it can be added straight into the pan
Cover the pan, and simmer over medium heat for 20 minutes
Serve with a small amount (40g dried weight) of wholewheat spaghetti or as much courgetti as you like (or you could mix courgetti and wholewheat spaghetti together). Garnish with fresh basil and plenty of grated cheese
Leftovers can be eaten another day or you could create a lasagne or chilli for a different meal
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