Ingredients

Portions: 4

500 g beef mince
1 onion (peeled and diced)
2 cloves of garlic (peeled and finely chopped)
2 carrots (peeled and grated)
2 tbsp oil
1/2 dl tomato purée
500g crushed tomatoes
2 dl chicken stock
2 tbsp soy sauce
Salt and black pepper
4 portions of spaghetti

To serve
Parmesan cheese
Cherry tomatoes

Method

1. Brown the mince and vegetables in the oil, add the tomato purée and continue cooking for a couple of minutes.

2. Add the crushed tomatoes, chicken stock and soy sauce, simmer for 15 minutes. Season with salt and pepper.

3. Cook the spaghetti according to the directions on the packet.

4. To serve: Serve with grated parmesan cheese and cherry tomatoes.

For all
Carefully read the list of ingredients in the chicken stock. The rest of the ingredients are lactose-free.
Make it gluten-free: Use gluten-free spaghetti and leave out the soy sauce if it’s not gluten free
Make it milk protein-free: Leave out the Parmesan cheese
Make it egg-free: Use spaghetti containing no eggs. People who are allergic to eggs should choose cheese that does not contain the preservative E1105 Lysozyme.

Climate-adjusted
Replace beef mince with a combination of beef and pork mince, or chicken mince. These substitutions with provide a 50% / 80% reduction respectively in the climate impact of the dish. For an even lower climate impact, reduce the amount of mince and add cooked beans. 

Nutritional value per portion

Calories:
2,903 kJ / 634 calories

Protein:
45 g

Carbohydrates:
64 g

Fat:
27 g

Salt:
1.7 g