Ingredients

  • 1 pound fresh tomatoes
  • 1 tablespoon olive oil
  • 10 ounces ground beef
  • 2 carrots (peeled and chopped)
  • 1 onion (peeled and finely chopped)
  • 1 garlic clove (finely chopped)
  • 2 tablespoons tomato paste
  • 14 ounces spaghetti
  • 3/4 cup vegetable stock (warmed)
  • 1/2 teaspoon dried oregano
  • 2 bay leaves
  • 1/2 cup mozzarella cheese (grated)
  • basil leaves (to garnish)

Directions

  1. Cut a cross in the top of each tomato, deep enough to just slit the skin. Place in boiling water for 5 mins. Remove with a slotted spoon and set aside until cool enough to handle. Remove the skin, cut in half, scoop out the seeds and roughly chop.
  2. Meanwhile, heat the oil in a large, deep frying pan. Add the ground beef and cook, breaking up with a wooden spoon, for 3-4 mins, until browned. Add the carrots, onion and garlic and cook for 1-2 mins. Add the tomato paste, cook briefly for 1 min, then add the chopped tomato.
  3. Cook the spaghetti according to the package instructions. Drain.
  4. To continue making the sauce, stir in the vegetable stock, oregano and bay leaves. Simmer for 8-10 mins.
  5. Stir the drained spaghetti into the sauce. Divide between four plates. Sprinkle over the grated cheese and garnish with the basil leaves.
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NutritionView more

620Calories
Sodium14%DV340mg
Fat26%DV17g
Protein57%DV29g
Carbs29%DV87g
Fiber24%DV6g

PER SERVING *

Calories620Calories from Fat150
% DAILY VALUE*
Total Fat17g26%
Saturated Fat5g25%
Trans Fat0.5g
Cholesterol50mg17%
Sodium340mg14%
Potassium930mg27%
Protein29g57%
Calories from Fat150
% DAILY VALUE*
Total Carbohydrate87g29%
Dietary Fiber6g24%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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