Ingredients

• 400g can Co-op Honest Value red kidney beans, drained and rinsed
• 1 tbsp rapeseed oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 2 Co-op British carrots, grated 3 celery sticks, finely chopped
• 500g Co-op British 5% fat beef mince
• 375ml beef stock, made with 1 reduced-salt stock cube
• 400g can Co-op Italian chopped tomatoes
• 1 tsp dried mixed herbs
• 2 tsp Worcestershire sauce
• 3 tbsp tomato purée
• 450g wholewheat spaghetti
• Small handful basil leaves

Method

1. Blitz the kidney beans with a handheld blender, adding a little water if needed (or mash well with a fork)
2. Heat the oil in a large pan and cook the onion for 5 mins over a low heat
3. Add the garlic and cook for 2 mins, then add the carrot and celery, and cook for 3 mins more
4. Increase the heat to medium and add the beef, breaking up any lumps with a spoon
5. Cook until browned, then stir in the stock, kidney beans, chopped tomatoes, mixed herbs, Worcestershire sauce and tomato purée
6. Season with black pepper, then simmer for 25 mins
7. Meanwhile, cook the spaghetti according to the pack instructions
8. Drain, then add to the bolognese sauce and toss together
9. Serve with the basil leaves scattered over