1 Onion, sliced (s) (sff)
1 Carrot, grated (s) (sff)
1 Celery stick, finely chopped (s) (sff)
1 Oxo beef stock cube
1 Tbsp. tomato puree (s) (sff)
2 Oxo . stock cube
60g Parmesan cheese, grated (2Hea/2=1Hea per person)
250g extra lean beef (ff)
500ml Passata (s) (sff)
Spaghetti for 2 people (ff)
In a frying pan, sprayed with frylight, add the beef & the crumbled beef stock cube, mix, and cook until the beef is browned.
Add the carrot, celery, onion, cook until soft, add passata, puree, 2 crumbled . stock cubes & water bring to the boil, reduce the heat, season with the S & P, cook for 20 mins, covered, until the meat is cooked & the sauce thickened.
Cook the spaghetti as per the instructions on the packet.
Add the spaghetti to the meat & mix well.
Plate up & sprinkle the parmesan cheese over the spaghetti.
Credit: Pete’s Recipe Book
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