1 tbsp olive oil
1 small carrot, chopped
400g can plum tomatoes
½ bunch basil, plus extra leaves, to serve
½ recipe Multi mince (see left)
400g/14oz spaghetti or other long pasta
25g/1oz toasted breadcrumbs
Heat the oil in non-stick frying pan. Tip in the carrot and cook for 5 mins to soften. Scoop out the tomatoes from the can and add to the pan, and cook for 5 mins more. Pour over the tomato juice and basil, then simmer for 15 mins. Whizz together in a blender until smooth. This sauce can be frozen for up to 3 months.
Heat through with the Multi mince. Cook spaghetti according to pack instructions. Reserve some of the cooking water, drain and tip the pasta into the pan along with the sauce. Toss together, thinning with pasta water, if needed, and serve with the extra basil leaves on top and the breadcrumbs.