Cost – Approx. £3.55 - £6.00
Classic dish for any day of the week. You can substitute beef mince for Quorn and parmesan (or other hard cheese) for a veggie friendly alternative. Great served with garlic bread which you can pick up from any supermarket.
A lot of the veg can be optional, but for families wanting the extra nutrition and a way to feed their kids more veg this is perfect. The optional vegetables can be disguised and they’ll won't be able to tell.
Can easily be doubled or halved and leftovers can be frozen.
INGREDIENTS
2 medium onions, peeled and chopped whichever way you prefer £0.30
1 medium to large carrot, sliced and diced very very finely (optional) £0.10
1 large stick celery, sliced and diced very very finely (optional) £0.10
1tbsp olive oil or rapeseed oil
1 garlic clove, peeled and crushed/grated/diced finely or minced £0.10
500g lean minced beef £2.50
90g mushrooms, sliced or to disguise dice very finely £0.40
1tsp dried oregano or mixed herbs
400g tinned tomatoes or chopped tomatoes £0.35
250ml red wine (optional) £2.00 for a miniature
300ml hot beef stock
1tbsp tomato purée
salt and ground black pepper
350g spaghetti or tagliatelle
freshly grated Parmesan, to sprinkle
1. Put the onion and oil in a large pan and fry over a medium high heat for 3-4 minutes. You would also add the carrot and celery if using at this point. Add the mince and fry until it's browned, add the garlic half way through. You want the liquid in the pan to evaporate off and the mince to be tinged with dark brown tasty bits.
2. Add the mushrooms and herbs, and cook for another couple of minutes.
If using the red wine, use this to scrape off all the bits in the bottom of the pan. This is called deglazing. This gets the maximum flavour out the dish but it can be done by emitting the red wine completely and just using the beef stock and tomatoes to do the same thing.
If using the red wine, you want to let it simmer until the liquid is reduced by half and the alcohol smell has evaporated off.
3. Stir in the tomatoes and beef stock, scraping the bottom of the pan as above. Stir in the purée and seasoning.
4. Bring to the boil, then reduce the heat, cover and simmer, stirring occasionally, for 30 minutes. Taste and add more salt and pepper according to personal taste.
5. Meanwhile, cook the spaghetti in a large pan of boiling, salted water, according to packet instructions. Drain well and run hot water through it. Put it back in the pan and add a dash of olive oil, if you like, then stir in the meat sauce. Serve in hot bowls and hand round Parmesan cheese, for sprinkling on top.
All these meals are designed to feed up to four people for £10 or under. Assuming you have these basic staples in the store cupboard: Oil, butter, flour, salt and pepper, dried herbs and spices, soy sauce, tomato purée etc.
Most of the recipes can be made vegetarian/pescatarian by simply leaving out the meat source or swapping it with a substitute.
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