Nutrition Info.(per serve)
- large saucepan to cook the pasta
- medium saucepan to make the sauce
- sieve or colander to drain the pasta
- knife for chopping
- board for chopping
- can opener
- tongs and a serving spoon to serve
- 1 teaspoon olive oil
- 500g lean beef minceground beefX
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 can concentrated tomato soup
- 1 teaspoon mixed herbs
- 1 bay leaf
- salt and pepper
- dried spaghetti
Total fat 8.4g
Saturated fat 2.6g
Dietary fibre 5.2g
1 Fill the large pan with water and put it on to boil, ready to cook the pasta. Now you can make the sauce.
2 Chop the onion and crush the garlic.
3 In the medium saucepan, heat the oil. Add the meat to the pan and cook, stirring, until it is all brown and crumbly.
4 Add the onions and garlic to the pan and cook until soft.
5 Pour in the can of tomato soup, the mixed herbs and bay leaf. Mix well and simmer for 20 minutes.
6 Season with salt and pepper.
7 While the sauce is simmering, cook the dried pasta according to the packet directions. When the pasta is cooked, use the tongs to put it on the plates. Spoon the sauce on top.
8 Good served with salad or steamed vegetables and some crusty bread if you like.
The longer you simmer the sauce, the better it tastes. If it has been simmering a long time and dries out, add a splash of water or wine to get it back to a nice consistency.