- 1 tspn JOHN WEST* Crushed Garlic
- 1 tblspn BERTOLLI* Extra Light Olive Oil
- 400 g BARILLA* Pasta Sauce, Fine Herbs (Erbe Fini)
- 250 g pkt BARILLA* Spaghetti No. 5
- 2 tblspns KRAFT* Parmesan Cheese
- 250 g Button Mushrooms, sliced
- 1 onion, finely chopped
- 650 g Lean Beef Mince
EXTRA: add FROZEN PEAS, CARROTS, MUSHROOMS AND SPINICH
| 5. |
Divide spaghetti between serving bowls. Top with pasta sauce. Serve sprinkled with Parmesan. |
| 1. |
Heat oil in a large saucepan. Saute mushrooms, onion and garlic for 5 minutes or until onion is tender. |
| 2. |
Add mince. Brown well, over a medium-high heat for 5 minutes, breaking up with spoon as it cooks. |
| 3. |
Blend in pasta sauce. Bring to the boil. Reduce heat. Simmer, uncovered, over medium heat, for 10 minutes or until mixture is thickened. |
| 4. |
Meanwhile, bring a large saucepan of water to the boil. Add spaghetti. Boil, uncovered, for 10 minutes or until spaghetti is cooked when tested. Drain well. |
nutrition tip
|
Beat that afternoon slump
Do you ever feel tired and lethargic in the afternoon? These tips may help:
Include a small serve of protein (lean meat, fish, tuna, salmon, chicken or pork) with your lunch.
Eat some slowly digested carbohydrate such as pasta, noodles, grainy bread, beans or lentils.
Avoid alcohol.
Take a brisk walk – it gets the blood circulating. |
recipe tips
|
Mince mixture can be frozen for up to 3 months.Leftover tomato paste can be frozen in icecube trays, once frozen remove and store in storage bags. 1 block is approx. 1 tablespoon. |
vegetarian option
|
Substitute beef mince for a can of SANITARIUM* Casserole Mince for a vegetarian dish and follow as per the recipe. |
wine tip
|
De Bortoli Windy Peak Cabernet Shiraz Merlot
A soft red blend, like Windy Peak from Victoria, is the perfect foil to this easy Italian meal. |
nutritional information (per serve)
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Carbohydrate |
52.9g |
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Energy (cal) |
650cals |
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Energy (kj) |
2720kj |
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Fat |
28.3g |
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Protein |
45.4g |
meals 