Heat 1 tsp of the oil in a frying pan and fry mince until browned. Spoon out and drain excess fat.
Heat another 1 tsp of the oil in the same pan and fry onion, celery, garlic and green pepper for a few minutes.
Add carrots, herbs, tomatoes, tomato paste, chutney and ½ tsp salt with meat. Reduce heat, cover with a lid and simmer for 30-45 minutes.
Season well with lemon juice and pepper.
Meanwhile, bring a large pot of water to the boil. Add pasta and the remaining ½ tsp salt. Cook until tender and drain well. Stir in the remaining 1 tsp oil.
Serve warm pasta with spaghetti sauce.
To bulk up the mince, add cubes of butternut or brinjal with the carrots or stir in a tin of baked beans in tomato sauce.
Fresh or dried herbs like basil, rosemary and origanum are delicious with mince.
Lasagne: Use the White sauce on and layer with the mince and lasagne sheets or noodles. Bake in the oven for 45 minutes.
Curry mince: Add ½ tbsp curry powder and ½ tsp each ground cumin and coriander to the onions.