500g beef mince; 1 red onion, diced; 150g carrot, grated; 2 x 400g tin chopped tomatoes; 400g dried spaghetti
From the store cupboard:
2 garlic cloves, chopped; 400ml stock (made from stock cube); 1tsp dried oregano or mixed herbs; 2tbsp olive oil; Salt and pepper
1. Heat 1tbsp of oil over a medium heat and add the minced beef with a pinch of salt and pepper. Cook until well-browned. Remove from heat and place in a bowl.
2. Heat another tablespoon of oil in the mince pan, add the onions and gently fry until softened. Add the garlic and cook for another 2 mins.
3. Add the carrot and pour the mince back into the saucepan. Add the tomatoes and herbs, and stir well. Pour in the stock and bring the pan to a simmer. Reduce the temperature and simmer gently for around 45 minutes until the sauce reduces a little and thickens.
4. Meanwhile, cook the spaghetti in a large pan of boiling water with a pinch of salt, as per pack instructions. Top with the mince.
■ Butcher’s Selection reduced fat beef mince (500g) – £2.28
■ 1 red onion – 15p
■ Grated carrot (150g) – 30p
■ Chopped tomatoes (400g) x 2 – 70p
■ Spaghetti (500g) – 53p
■ TOTAL: £3.96