This recipe makes 7 portions at 4sp/3pp/approx 175 kcal per portion.

This is for the sauce alone.

You will have to add sp/pp/kcal for the quantity of pasta you use.


You will need:

A large, wide, deep oven-proof pan

(I use a non-stick wok or deep frying pan)

450g pack lean or extra lean minced beef

1 jar (700g) thick passata

100g tomato puree

1 tin whole cherry tomatoes

1 mug water

2 cloves crushed garlic

2 teaspoons granular sweetener

2 teaspoons dried mixed Italian herbs

1 bay leaf

A few sprigs fresh basil

Black pepper

1 teaspoon cornflour

Pre-heat the oven to 190 degrees centigrade


Put ALL of the above sauce ingredients into the pan excluding the cornflour.

Retain a few fresh basil leaves (for garnishing).

Mix everything together thoroughly-break up the minced beef with a fork until everything is combined. So, at this stage, no heat has been applied, all the ingredients are cold.

Place the pan, uncovered, into a preheated oven (190 degrees centigrade).

Leave for 40-50 minutes.



With a wooden spoon, stir thoroughly, mixing in the thickened, caramelized parts from the edges.

Cover the pan loosely with foil and cook for a further 30 minutes. Add the cornflour, mixed with a little cold water. (This just takes away any watery residue).

You can serve it at this stage, but if you have the time, turn the oven off and allow to cool in the oven.