Spagetti bolognaise with hidden veggies

• 1 tbsp olive oil
• 1 large onion, finely diced
• 1 stick celery, diced finely
• 1 red pepper, diced finely
• 1 carrot, peeled and grated
• 1/2 courgette, grated
• 1 clove garlic, crushed
• 1 tin chopped tomatoes

• 450g minced beef
• 4 tbsp tomato puree
• 250ml beef stock
• ¼ tsp dried oregano

• 1tbsp fresh basil, finely chopped

o 1. Heat the oil in a large frying pan and sauté the vegetables and garlic for 10 minutes, until soft. Transfer to a blender and add the tinned tomatoes, then blitz until smooth.

o 2. Wipe the pan out with a piece of kitchen paper then add the mince and fry over a medium-high heat, breaking the mince up with a wooden spoon, until browned (you may need to do this in two batches).
o 3. Add the tomato and vegetable sauce to the mince then stir in the tomato puree, stock and oregano. Bring to a simmer and cook for 40-45 minutes, until the sauce is thick. Season to taste with salt and pepper and stir in the fresh basil.
o 4. Serve with wholewheat or spelt spaghetti, cooked according to the packet instructions.