1 large field mushroom, about 100 g (3 1/2 oz), roughly chopped
1 tablespoon olive oil
2 garlic cloves, finely chopped
350 g (11 1/2 oz) lean beef mince
400 g (13 oz) spaghetti
300 g (10 oz) low-fat, Italian-style fresh tomato sauce for pasta
300 ml (1/2 pint) boiling water
1/2 teaspoon finely grated lemon rind
1/2 teaspoon dried oregano
4 teaspoons grated Parmesan cheese, to serve (optional)
salt and pepper
Put the onion, carrots, celery and mushroom in a food processor or blender and pulse until finely chopped.
Heat the olive oil in a large, deep-sided frying pan over medium heat, tip in the chopped vegetables and cook for 3 minutes, stirring occasionally. Add the garlic and cook for 2–3 minutes until softened, stirring frequently. Tip in the minced beef, increase the heat to high and cook for 2–3 minutes until browned.
Meanwhile, bring a large saucepan of lightly salted water to the boil and cook the spaghetti for 11 minutes until ‘al dente’, or according to the packet instructions.
Pour the tomato sauce for pasta into the pan with the meat with the measured boiling water, lemon rind and oregano. Season with salt and pepper, reduce the heat, cover loosely and simmer for about 10 minutes, or until thickened.
Drain the pasta and serve in deep bowls topped with the bolognaise sauce and a little grated Parmesan, if liked.