Ingredients

• oil for cooking
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 500g lean beef mince
• 100g button mushrooms, chopped
• 2 tbsp tomato paste
• 800g tin chopped tomatoes
• 1 small red capsicum, chopped
• 1 small green capsicum, chopped
• 1 small zucchini, grated
• 1 small carrot, grated
• 2 tbsp oregano, chopped
• 2 tbsp baby basil leaves
• pasta, to serve
• parmesan, to serve
• crusty bread, to serve

Method

1. Heat oil in a large non-stick frying pan over medium to high heat. Add onion and cook for 2 minutes or until soft. Add garlic and cook for a further minute.
2. Add the mince and cook for 5 minutes or until lightly golden, breaking up any lumps with a wooden spoon.
3. Add the mushrooms and tomato paste, then add the tomatoes and vegetables, stir to combine and simmer over low heat for 20 minutes or until vegetables are tender. Stir through oregano. Divide between serving bowls and top with basil leaves and shaved parmesan. Serve with crusty Italian bread.