Serves 4:
500g Oumph! Mince
1 brown onion
2 cloves of garlic
3 carrots
½ fennel
2 sprigs rosemary
1 tin of chopped tomatoes (400g)
2 tsp tomato purée
1 tsp red wine vinegar
1 bay leaf
400 ml vegetable stock
olive oil
salt and pepper


Chop onions, garlic, carrots, fennel, rosemary.
Fry everything on medium heat with a good splash of olive oil covered for 10-15 minutes until golden and soft, stirring occasionally.
Throw in the tomatoes, bay leaves, stock and red wine vinegar and simmer, covered, for about 30 minutes, stirring occasionally.
Remove the lid and cook for a further 15-20 minutes to allow the sauce to reduce.
Fry the Oumph! Mince in a frying pan on the side until browned. Add the mince to the sauce.
Cook the spaghetti according to the instructions on the packet.
Season the sauce with salt, pepper and vinegar if necessary. Pasta la vista, baby! Enjoy your dinner!

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