Spaghetti sauce


  • 4 rashers bacon

  • 1 tbsp Olive oil

  • 1 onion chopped

  • 3 cloves garlic minced

  • 500gm lean beef mince

  • 1 tbsp curry powder

  • 2 tbsp chopped parsley

  • ¾ cup chopped carrot

  • ¾ cup chopped green beens

  • ¾ cup cauli florets chopped

  • 800gm tin tomato condensed soup (Heinz 'big red' is best colour)

  • 1 pack no1 spaghetti

  • 1 cup grated tasty cheese

  • Grated parmesan cheese


  • 1.

    In heavy based pan,

  • 2.

    Cook bacon, drain on kitchen paper

  • 3.

    Heat olive oil,

  • 4.

    Add onion and garlic, cook 3 minutes.

  • 5.

    Add mince, cook through.

  • 6.

    Add curry and parsley, stir.

  • 7.

    Add carrot, beens and cauli, stir well.

  • 8.

    Add soup, stir and bring to boil.

  • 9.

    Simmer for 20 minutes and cook spaghetti at same time according to packet.

  • 10.

    In an ovenproof dish, spray with oil spray,

  • 11.

    Add cooked spaghetti to sauce and stir through thoroughly,

  • 12.

    Pour into ovenproof dish, place bacon on top and cover with grated cheese

  • 13.

    Bake in moderate oven approx 20 minutes until cheese is browned.

  • 14.

    Serve topped with grated parmesan cheese


If desired you can substitute half soup with chopped tin tomatoes - but try it with the soup first, it is yummy!

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