Spaghetti With Tomato And Red Pepper Sauce

tablespoon polyunsaturated vegetable oil
1 clove garlic, peeled and crushed
1 onion, peeled and sliced
450 g/1 lb minced lean beef
1 x 400 g/14 oz can tomatoes
I red pepper, cored, deseeded and sliced
1 tablespoon chopped parsley
salt
freshly ground black pepper
350 g/12 us wholemeal spaghetti

Heat the oil in a saucepan and brown the garlic, onion and beef. Add the tomatoes, red pepper and parsley. Cook for 5 minutes, then add sufficient hot water to make a sauce. Season with salt and pepper. Simmer the sauce until thickened slightly, stirring occasionally.

Cook the spaghetti for 10 to 15 minutes in boiling water. Drain well and add the sauce. SERVES 4