1 jar Leggo's Garden Vegetable with Carrot, Capsicum, Tomato & Zucchini Pasta Sauce
1 jar Leggo's Pesto Traditional Basil
In a large pan on medium-high heat, fry off the onion, garlic and celery in the oil for 3-4 minutes or until onion starts to soften.
Add the mince and brown, breaking up any big lumps as you go.
Add the port and Worcestershire sauce and cook for a minute, then add the Leggo's pasta sauce. After emptying the pasta sauce add the water to the jar and shake to clean the jar then pour into the pot. Stir to combine.
Add the grated veggies, pesto, herbs, salt and pepper. Stir to combine, then turn the heat down to low and let bubble away for 30 minutes.
Serve with your favourite pasta (we love Willunga Gluten Free Rainbow Fusilli) and topped with parmesan cheese if desired.
To cook this recipe in a slow cooker just add 1 can of tomato puree. Cook for 4 hours on high, or 6 hours on slow.