Spag Bol

I threw this together today with what I had in the fridge and it was very yummy I thought.

Serves about 4 adults and 2 toddlers (who aren't very keen on it so they only were given small amounts)

500g beef mince
4 'rashers' short cut bacon (ensure gf. Most are in Australia I think)
1/2 large carrot, grated
1/2 medium zucchini, grated
3 mushrooms, chopped
1/2 red capsicum, chopped
1/2 small onion, chopped
1 small garlic clove, finely chopped
400g tin diced tomatoes
3/4 of the tin of water
1/2 tsp salt

Gluten/egg/dairy free spaghetti to serve

Heat tbsp olive oil in pan, add onion and garlic and cook for a couple of minutes. Add mince and cook until browned. Add bacon, cook for a few minutes and then add vegetables and cook for a minute or so. Pour over tomatoes and water and stir. Add salt to taste.

Allow to simmer gently until reduced sufficiently (I think it was about 15-20min).

I prepared mine during the kids' rest time and then had it in the fridge so that when we came home from swimming, I could just cook the spaghetti. Much easier.

I added pepper to taste at the end. For those who can, freshly grated parmesan cheese is a must as well. Yum. I think the bacon is the secret ingredient.