1. Pour ~1Tbsp olive oil into a large pot over a medium heat.
  2. Add the garlic, onion, chilli and anchovies and let them soften and become aromatic. The anchovies should fall apart and mix in easily.
  3. Add the diced carrot and celery, sauté for a few minutes then add beetroot and mushrooms and let heat until the mushrooms start releasing water.
  4. Break the beef cube into the pan, add the dried herbs, drained lentils and passata and stir through evenly.
  5. Bring to a simmer then reduce heat slightly and cook for ~20min until vegetables are all soft and sauce has a rich flavour and colour.
  6. Meanwhile boil spaghetti according the packet directions and serve as much as your carb needs dictate with a generous amount of sauce.

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