Mild Tomato Spaghetti with Pork Mince

• spaghetti400g
• pork mincefully thawed500g
• onion, finely diced1 piece
• garlic, minced2 clove
• olive oil2 tbsp
• canned crushed tomatoes400g
• tomato, diced1 piece
• saltplus extra for pasta water1½ tsp
• black pepper½ tsp
• dried oregano1 tsp
• parmesan, finely grated (optional)for serving40g

Method

1. 1

   Bring a large pot of generously salted water to a boil for the spaghetti.

2. 2

   Heat the olive oil in a large frying pan over medium heat. Add the onion and cook until soft and translucent.

3. 3

   Add the garlic and cook until fragrant, about 30 seconds.

4. 4

   Turn the heat up to medium-high and add the pork mince. Break it up and cook until well browned with no pink left.

   Let it sit a minute between stirs so it browns rather than steams.

5. 5

   Stir in the crushed tomatoes, diced tomato, oregano, salt and pepper. Simmer on low until the sauce thickens and the flavors come together.

6. 6

   While the sauce simmers, cook the spaghetti until al dente, following the packet time. Save a mug of pasta water, then drain.

   Pull it a minute early since it will finish in the sauce.

7. 7

   Toss the spaghetti through the sauce over low heat, adding splashes of pasta water until glossy. Taste and adjust the salt.

8. 8

   Serve hot, topped with grated parmesan if you like.

Per serving

790

kcal

41g

protein

77g

carbs

34g

fat

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