Spaghetti Bolognaise - cooking recipe

Ingredients

300 g spaghetti (or gluten free pasta)
1/4 cup basil (fresh chopped)
Meat Sauce
1 teaspoon olive oil
1 brown onion (large, finely chopped)
2 celery ribs (finely chopped)
2 carrots (finely chopped)
2 garlic cloves (minced)
400 g beef mince (extra lean)
810 g tomatoes (canned, chopped, no added extra salt)
125 ml water (1/2 cup)
2 zucchini (large, finely chopped)
130 g head of broccoli (1 small, cut into small florets)
ground black pepper (to taste)

Preparation

Meat Sauce - heat oil in a large heavy based saucepan on medium and add onion, celery, carrot and garlic and cook uncovered stirring occasionally, for 8-10 minutes or until vegetable start to soften and then transfer vegetables to a large bowl and set aside.
Heat pan on medium-high heat and add mince and cook, uncovered, stirring occasionally, for 3-4 minutes or until mince changes colour and then add tomatoes and water.
Cover and bring to the boil and then add the cooked vegetables and stir to combine.
Reduce heat to medium-low and simmer, covered for 20 minutes.
Now add zucchini and broccoli and cook covered, for 5 minutes and then remove pan from heat and season well with pepper.
Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions, or until al dente, drain.
Divide pasta between shallow bowls.
Stir basil through the meat sauce and then spoon sauce over the pasta.
OPTIONALS - top with parmesan and extra basil leaves and accompany with a salad of your choice, if you like.