Monday, July 26, 2010

Spaghetti Stretch : Wk31/1

Serves 4 : Very easy : Quick
240gm spaghetti
1 large onion, chopped
300gm extra lean beef mince
50gm red lentils
2 large carrots, grated
1 cup (250ml) beef stock
1 x ±400gm chopped tomatoes
1 tsp dried mixed herbs
1 tsp dried oregano
2 Tblsp fresh chopped parsley

Put the spaghetti on to cook in lightly salted boiling water.
When al dente, drain and keep warm.

Spray a pan with non-stick cooking spray.
Dry fry the onions until they start to soften.
Add the beef to the pan and stir-fry until the meat is sealed.

Now add the lentils, grated carrot, tinned tomatoes, stock and herbs.
Stir well to combine.
Simmer, covered, for 20 minutes, stirring every 5 minutes or so.

Serve the mince spooned over the spaghetti.
Garnish with the chopped parsley.
Serve a green salad on the side, if desired.

Adding lentils and carrots stretches the meat, and helps thicken the sauce. They also increase the fibre content.

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