Wednesday, 5 August 2009

Special Store Cupboard Spaghetti Sauce

This is a great dish for when you have had a really busy day (or have just gotten home from holiday!). It tastes like spaghetti sauce made from scratch, but takes very little time. I always keep a pound of frozen ground beef “just in case”. To make this dish extra nutritious, serve it over whole wheat spaghetti. The recipe will serve four to six people and leftovers freeze well.

1 lb ground beef
1 tablespoon dehydrated onion
1 large (750 gram) jar or bottle of your favourite ready made spaghetti sauce
2 tablespoons basil pesto
2 tablespoons light sour cream or half fat crème fraîche
1 teaspoon dried oregano (optional)
1/8 teaspoon black pepper (optional)

Brown the ground beef in a large, deep frying pan. Add the onion part way through browning the meat.

Once the meat is fully cooked (no pink showing), pour the spaghetti sauce over the meat and add the pesto. Cook, stirring occasionally, for about twenty minutes.

Just before serving, add the sour cream or crème fraîche and the oregano and pepper (if using). Stir and warm through.

Serve over cooked spaghetti.

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