40g protein, 15g fat, 54g carbs
7g organic butter, ghee or coconut oil
160g extra lean steak mince (or use low fat vegetarian beef mince)
1 garlic clove, finely chopped
75g green bell pepper, finely chopped
75g closed cup mushrooms, finely chopped
150g tomato passata
20g tomato purée
1/2 tsp Italian seasoning or oregano
1) Melt the butter, ghee or oil in a large saucepan over a medium heat. Gently sauté the mince until soft. Add the garlic and fry gently, stirring for 20 seconds.
2) Add the pepper and mushrooms and cook, stirring frequently for 5 minutes. Stir in the passata, purée and dried herbs. Season with salt and pepper if you wish and stir. Cover and cook for 15-20 minutes, stirring occasionally.
3) Meanwhile, bring a saucepan of lightly salted water to the boil. Cook the spaghetti according to pack instructions. If you find the spaghetti is sticking together, add a dash of olive oil to the water and use a fork to carefully separate the strands. When cooked, drain and leave to stand for 1 minute. Serve