375 g spaghetti
2 Tbsp olive oil
1 large onion, finely chopped
1 large carrot, peeled, finely chopped
2 cloves garlic, crushed
500 g pork and veal mince
1 Tbsp Tuscan seasoning
680 g jar tomato and basil pasta sauce
salt and pepper, to taste
finely grated Parmesan, to serve
- Cook pasta in a large saucepan of boiling, salted water until tender. Drain, reserving ½ cup of the cooking liquid. Return pasta to pan. Cover to keep warm
- Meanwhile, heat oil in a large, deep frying pan over a medium heat. Add onion, carrot, celery and garlic. Cook, stirring occasionally, until soft. Add mince and seasoning. Cook, stirring to break up mince, for about 5 minutes, or until browned.
- Add sauce and reserved cooking liquid. Bring to boil. Simmer, covered, stirring occasionally for about 12 minutes, or until slightly thickened. Season with salt and pepper. Add pasta. Stir to coat.
- Serve with grated parmesan.