This is a dish that’s wonderful for a week-day dinner. It takes less than 30 minutes from start to finish, and if feeding two people, it has over six portions of fruit and vegetables per serving.
My method of cooking this dish probably strays far from the traditional way, but I’ll live with that.
Serves 2-3 people
- 200 g (7 oz) dried whole-wheat spaghetti
- ½ t oil
- 1 small onion, peeled and diced
- 2-3 cloves of garlic, crushed
- 225 g (½ lb) minced (ground) beef*
- 750 g (26 oz) sieved tomatoes (passata) or 800 g (28 oz) crushed tomatoes
- 225 g (½ lb) mushrooms, sliced
- 6 g (¾ t) better than bouillon^ stock paste, chicken
- 1-2 T dried basil
- 1 T dried oregano
- 2 T smoked paprika
- 1 bay leaf
- Salt and pepper to taste
* Try to get the leanest variety possible. In the UK I’ve seen 5 % fat, in the US 9 %.
^ Better than bouillon is a concentrated paste, which you add water to, to make a stock. If this is not available, use a stock cube
1. Fill a large saucepan with just boiled water, add some salt, heat to keep at a rolling boil.
2. In a large frying pan (skillet), heat the oil and fry the onions and garlic until fragrant, about 3-4 minutes.
3. Add the beef, and stir until it is browned. Add the tomatoes, mushrooms and stock, basil, oregano, paprika and bay leaf and bring to a boil.
4. Turn the heat down and simmer, stirring occasionally.
5. Cook the spaghetti as the packet instructions (this can vary from anything between 5-15 minutes), when cooked, drain and divide onto 2-3 plates.
6. Taste the sauce and adjust the seasoning if required. Divide the mixture over the plated spaghetti, sprinkle some finely grated (shredded) cheese on top if desired. Enjoy!