SAVE CASH: USE PORK MINCE INSTEAD OF BEEF

SERVES 4 – PREP 10 mins – COOK 45mins

2 onions, peeled and chopped

2 large carrots, chopped

1 tbsp olive oil

1 clove garlic, crushed

500g minced pork or turkey thigh

400g can tomatoes

300ml hot beef stock

1 tbsp tomato ketchup or purée

1 tbsp Worcestershire sauce

350g  spaghetti

 

1 Put the onion, carrots and oil in a large pan and fry gently for 5 mins, to soften.

2 Add the garlic and mince and fry for 10 mins until browned.

3 Stir in the tomatoes and chop up with a knife. Pour in the beef stock, tomato ketchup or purée, Worcestershire sauce and seasoning. Bring to the boil, then reduce the heat, cover and simmer, stirring occasionally, for 30 mins.

4 Meanwhile, cook the spaghetti in a large pan of boiling, salted water, according to packet instructions. Drain well and spoon into 4 bowls. Top with bolognaise sauce.