- 500g lean mince
- 500g mushroom or vegetable pasta sauce
- 350g pkt spaghetti
- 1 cup shaved parmesan cheese
In a large nonstick frying pan over medium heat, cook the mince until the pink colouring has just disappeared. Add pasta sauce and stir, lowering heat and covering for 6 minutes. Boil water and add spaghetti to boil, simmer for 6 minutes, or until al dente. Drain pasta and place equal portions of pasta in 4 bowls. Add mince and sprinkle with cheese to finish.
Always do extra Spag-bol sauce, it is divine in a Spag-bl Pie, Spag-bol Log or redone with added vegetable puree.