Summary

Ingredients

• 200 g spahetti (fork spahetti)
• 1 can corn kernels, (22 ml)
• 3 carrot (s), (00 g)
• 1 onion (s)
• 250 g minced meat, (lean round beef)
• 500 g tomato (s), passed
• 1 teaspoon vegetable stock
• 1 bunch parsley
• 50 g cheese, rated, reduced fat (15%)
• salt
• Pepper, whiter
• some oil

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Instructions

1. Cook the pasta in boiling salted water and drain.
2. Drain the corn, peel, wash and roughly grate the carrots. Peel and finely dice the onion.
3. Heat 1 teaspoon of oil in a non-stick pan and fry the mince until crumbly. Season with salt and pepper. Fry the carrots and onions briefly. Add tomatoes, 200 ml water and stock. Cover and simmer for about 10 minutes.
4. Season to taste and add corn.
5. Wash and chop the parsley and stir into the sauce except for something to garnish. Mix the pasta and sauce, place in a greased baking dish and sprinkle with the cheese. Bake in a preheated oven at 200 degrees for about 20 minutes. Garnish with the rest of the parsley.