• Ingredients:
  • 1 tbsp rapeseed (vegetable) oil
  • 2 large onions, peeled and chopped
  • 6 fat cloves garlic, peeled and finely chopped or crushed
  • 500g extra lean steak mince (less than 5g fat per 100g)
  • 250ml red wine
  • 2 x 400g tins chopped tomatoes
  • 2 carrots, peeled and grated
  • 2 courgettes, grated
  • 250g mushrooms, chopped
  • 1 tsp each of dried oregano, dried thyme, dried sage and dried basil or 4 tsp of mixed dried herbs
  • 2 -3 bay leaves
  • Splash of Worcester sauce
  • Splash reduced salt soy sauce
  • 2 tsp reduced salt beef gravy granules OR 2 tsp liquid beef stock concentrate OR 1 reduced salt beef stock cube
  • 250ml water (use to rinse out the tomato tins before adding to the sauce)
  • Freshly ground black pepper

An old family favourite has been given the SixFix treament to make it healthier and even more tasty than your usual recipe. I made this for a New Year’s Eve dinner for my Godsons and it went down a treat. The list of ingredients may look a little long, but don’t let that put you off – most are store cupboard regulars.


Heat the oil in a large saute pan or flameproof casserole dish over a medium heat. Add the onions & mushrooms and fry for 5 minutes until softened and golden. Turn the heat down and add the garlic. Fry for 1-2 minutes. (Turning the heat down will prevent the garlic from burning as it contains natural sugars which will easily catch on a high heat). Turn the heat back up and add the mince. Leave to colour for a minute or so before breaking up with a spatula. Fry until the mince is browned all over.

Pour in the wine and allow to bubble away for 2-3 minutes. (This will evaporate all the alcohol so it’s fine to serve to children or pregnant women). Add in the remaining ingredients and bring to the boil. Simmer & reduce for 30 minutes over a low heat or until you are ready to serve.

To serve

Serve with wholemeal spaghetti for a classic supper, mix with tagliatelle for a (slightly) more authentic Italian meal or use to make SixFixed Lean Lasagne. Sprinkle with a little coarsely grated parmesan cheese.


Don’t forget to remove the bay leaves before serving!