Gloucestershire Echo - - CASHING IN -



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

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