Worcestershire sauce is traditionally made with anchovies.  However, many of the cheaper varieties available in the supermarket are anchovy free, simply check the label.

Ingredients

(Serves 4)

1 large onion, finely diced
2 garlic cloves, minced
½ packet sanitarium mince
1 small zucchini, diced
1 small carrot, diced
200g mushrooms, roughly chopped
1 can tomatoes
1 ½ tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried mixed herbs
1 ‘beef’ style stock cube (eg. Massell)
Salt and pepper
Spaghetti or linguine

Directions

Heat a little oil in a large pan and fry onion and garlic until soft.

Add zucchini, carrot and mushrooms and cook, stirring, for a further couple of minutes.

Add the mince, can of tomatoes, tomato paste, Worcestershire sauce, herbs and stock cube and stir well.  Season to taste with salt and pepper.

Simmer gently for approximately 20 minutes, stirring occasionally.

Cook spaghetti in a large pan of boiling water, as per packet instructions and serve with the sauce.

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