|1 tablespoon oil||Knife
|500g beef mince (can also use lamb or pork)||Chopping board
|1 heaped tablespoon tomato purée||Can opener
|1-2 cloves of garlic||Frying pan
|1 medium onion||Wooden spoon
|1 level teaspoon mixed herbs|
|1 x 400g can whole or chopped tomatoes|
|Salt and pepper|
Peel and chop onion and carrots. Peel and crush, or finely chop the garlic.
Fry the mince in the oil until lightly browned. Add the onion and garlic and continue frying until the onion is also lightly brown, stirring all the time.
Add the carrots, tomato puree, tinned tomatoes and herbs. Bring to the boil and then turn the heat down until just simmering. Cook for 20 – 30 mins. Add salt and pepper to taste.
Serve with a pasta shape of your choice (traditionally spaghetti).
For Lasagne, layer the sauce with lasagne sheets (check to see whether they need cooking first as they vary). Top with a jar of white or cheese sauce, sprinkle with grated cheese and cook in the oven at Gas 4/350F/180C for 30 – 40 minutes.
For Chilli, add chilli powder instead of the herbs and a tin of red kidney beans that have been drained and rinsed.
For a vegetarian option, replace the mince with soya mince.
You can also replace some or all of the mince with a selection of tinned pulses (beans, lentils etc.)