I really wasn’t sure how this little gem from the 70’s meal plan challenge was going to go. I used to love it as a kid – it was exotic! Trying not to sound ridiculous the Knorr soup really adds a lovely deep flavour – in an instant (well 20 mins).
70’s spaghetti Bolognese
Prep: 5 mins
Cook: 15 mins
62g packet Knorr Minestrone soup
500g lean beef steak mince
200g carrots, peeled and chopped
1 onion, peeled and chopped
1 tbsp tomato puree
100g frozen peas
150g mushrooms, sliced
Spaghetti and grated cheddar to serve
1 Put the minestrone soup into a measuring jug and stir in 650ml of boiling water (the packet will say 900ml but you want it a little thicker). Set aside.
2 Heat a large frying pan (without oil), add the mince, carrot and onion and cook for 7 mins. Cook, stirring and breaking up the mince, until the mince is browned all over and the carrot is just tender. Drain off the excess fat.
3 Stir through the tomato puree and minestrone soup. Cook for 2-3 mins until simmering. Cook for longer to reduce if necessary. Add the peas and mushrooms and cook for 5 mins until the peas are warmed through. Serve with spaghetti, scattered with grated cheddar.
Evidence that even the proper Italian of the house gave it the seal of approval! Look at the left hand. That means ‘delicious!’ in Italian… honest!
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