Unfortunately, I am intolerant to tomatoes, so I have to omit them in this recipe! :( But I have included it with the tomatoes, so you only need to omit them if you are special like me, and it is still nice. This recipe is inspired by one in one of my Dad's old recipe books Reader's Digest Classic Recipes, which is nicely old and used looking.
Serves 3
1 large onion, peeled and diced
1 carrot, grated
1 celery, chopped
250g mushrooms
3 tbsp olive oil
250g minced beef
350ml beef stock
200g canned tomtoes
1 tbsp tomatoe puree
1 clove, crushed
1tsp ground nutmeg
Salt and pepper
250g spaghetti
1tsp parsley
Grated parmesan or chedder
Heat the oil in a large pan
Add the onion and the celery and cook for 2mins
Add the mince and cook until brown
Add the mushrooms
Add the carrot
Add the salt, pepper, nutmeg and parsley and stir to mix
Put a beef stock cube in a jug and add 350ml water, stir until dissolved
Pour into the pan and stir
Add the tomatoes and stir
Simmer for 30mins
15mins before serving, cook the pasta according to the packet instructions
Serve immediately, with sprinkled cheese on top
Enjoy!
No comments:
Post a Comment