|Need to work on my photography...but trust me, it tastes better than it looks!|
500g lean minced beef
1 onion, peeled & chopped
1 garlic clove, peeled & chopped
Large carrot, peeled & grated
Courgette, peeled & grated
Pinch dried thyme
Heat some oil to a pan and add the onion, garlic, carrot & courgette. Cook for a few mins then add the beef mince and stir well, until cooked through (i.e. no more pink bits can be seen).
If you have a handheld blender, blitz the tomatoes before adding them to the pan as it gives the sauce a smoother consistency. Add the tomatoes along with the milk, bay leaf and thyme and simmer for 20 minutes.
Meanwhile, boil your spaghetti then drain and mix with a dollop of butter, and grate some Parmesan ready to sprinkle over the top of your assembled dish.