500g lean beef mince
1 medium onion (150g), chopped
1½ cups mushrooms (105g), sliced
410g can tomato puree
1. Cook spaghetti according to packet directions, drain; keep warm.
2. Heat 2 tsp oil in a pan, brown mince, add onion and mushrooms, cook for 2 minutes, stirring.
3. Add combined tomato puree, ¾ cup (190mL) water, and MAGGI Recipe Base. Bring to the boil; simmer uncovered for 10 minutes, stirring occasionally. Serve with spaghetti. Enjoy!