Method
In a large pan sprayed with Fry Light, cook the onion & garlic until soft. Add the mince and cook until the mince has browned.
Add the passata, tomato puree, sweetener, oregano and the basil. Cook for 10 mins, Place the stockpot on top of the mixture and allow to infuse.
Simmer for 20 mins or until it thickens, then season.
Cook the reginette as per packet instructions, when cooked add to the sauce & mix together, plate up & grate parmesan cheese over the food.
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