I know this is a rather simple recipe, but I think it is a staple for someone at university or learning to cook, I expect I will be making this a lot in the coming weeks. It’s also a really easy recipe to adapt, by adding different vegetables, meat alternatives such a quorn or removing the meat altogether and creating a basic tomato pasta sauce. This is also so easy to add to making it stretch to serve 6 by adding another tin of chopped tomatoes and another onion and carrot, I don’t feel an extra packet of meat would be needed but feel free to add one if you wish.
Ingredients for 4 servings
1 pack of mince (500g)
1 veg/beef stock cube
1 tin of chopped tomatoes (add another tin if you like more sauce)
sprinkle of mixed herbs
about 75g spaghetti per person (or as much pasta as you want) (also I always use wholegrain pasta because it’s so much better for you despite the unappetising colour)
pinch of salt
- Finely chop the onion and carrot and heat up a small amount of oil in a large frying pan,
- Begin to fry the chopped vegetables on a high/medium heat (7 or 8 if your hobs have heat value numbers); using a wooden spoon or cooking utensil to move the veg around the pan, ensuring it doesn’t burn or stick to one area of the pan.
- After frying the vegetables for a few minutes, add the packet of mince to the pan and break it down into small pieces using your cooking utensil.
- Fry until the meat is nearly completely brown and then crumble the stock cube into the pan.
- When the meat is completely brown add the tin of tomatoes and a sprinkling of mixed herbs and leave to simmer and cook for 20 minutes on a medium heat, occasionally stirring.
- Whilst the sauce is cooking, fill a large saucepan with water (about ⅔ of the way full) and boil it.
- Once the water has boiled, add the pasta and cook it with a pinch of salt for 10 minutes, or according to packet instructions.
- After the pasta and sauce has cooked, drain the pasta using a colander or sieve and serve up. (I always top mine with some grated cheddar or parmesan).