You can use conventional spaghetti here if you like but having courgetti can really help bump up the nutrient density of this meal. You just need to buy a spiraliser which is very inexpensive and wind the courgette through it.
You can also purchase pre-made courgetti from stores like Marks and Spencer’s. Once you have your courgetti, you can throw it into your sauce where it will warm up and soften – making it easy to eat.
1 large onion
1 bulb of garlic
2 heap tablespoons of cumin
1 x 280g jar of sun dried tomatoes with the oil
1 x 680g jar of passata
1 cinnamon stick
500 grams of lean beef mince
Blitz the onion and garlic cloves in a food processor with 1/2 a cup of water until you have a paste. With the cumin, add this to a pan on a low heat and warm through. To this, add the mince and mix until browned. Blend the sun dried tomatoes together with the passata until it’s a smooth paste. Add this to the mince and mix well. Add a cinnamon stick, some salt and pepper and let it cook on a low heat for 90 minutes. By cooking the mince for 90 minutes it falls apart even further, making it into a rich sauce requiring minimal chewing. Any extra can be frozen and used another time.