Today’s offering requires chopping rather than slicing, but it all ends up tasting equally yummy.
I’ve quoted ingredients to serve a family of 4 without overloading the plates.
250g lean minced beef £1.50p
1 large chopped onion 10p
½ chopped green pepper 30p
½ chopped red pepper 22p
4 chopped tomatoes 40p
4 thinly sliced mushrooms 15p
generous dollop of tomato puree * 10p
1 teaspoon italian herbs 5p
¼ pint of water
1 stock cube
250g quick cook pasta quills 15p
Optional: a little grated cheese to garnish.
* Tomato ketchup is equally good.
I cooked the minced beef in a little water, then drained off the liquid and excess fat before adding the other ingredients and the rest of the water.
This was then all brought up to heat and turned down to simmer for ten minutes or so, until everything was soft.
I cook my pasta as I cook my rice, bringing it to the boil in a covered pan then turning off the heat and letting it soften, by which time everything else is cooked and I can drain and serve.
This is a variation of my basic bolognese sauce, and I only used two tomatoes today, but it’s great for using up left overs like the peppers and mushrooms I bought yesterday (I still have ¼ of each pepper and half a tray of mushrooms for whatever I decide to do tomorrow).
You can also add a chopped carrot for bulk and garlic for extra flavour.