Monthly Archives: October 2013

Stretch your mince – spaghetti bolognese with lentils 89p p/p

I may have mentioned that I have a very particular child. She knows what she likes, and isn’t afraid to let you know. Food can be a problem…. So, when I discovered that she enjoyed Bolognese, it immediately went onto the menu plan.

The problem is, mince isn’t exactly cheap at £2.89/500g at my supermarket of choice, and I need to make it do at least 3 meals for the three of us at that price.

So, my bolognese isn’t exactly authentic, but it does taste good.

Pressure Cooker Bolognese with lentils (to feed 6 adults @89p per person)

Ingredients:
1 onion, finely chopped (9p)
2 large carrots, finely chopped (20p)
2 TBSP oil + 30g butter (20p)
500g beef mince (£2.89)
150g brown lentils (30p) [you could use red lentils which will disappear completely]
100 mL milk (4p)
1 x 500mL carton passata (33p)
100g tomato puree (24p)
3 TBSP tomato ketchup (8p)
1/8 tsp salt (less than 1p)
600g spaghetti (26p)
grated cheddar to serve – optional (60p)

Melt the butter in the oil over a medium heat and cook the carrots and onions gently until soft.
Turn up the heat and brown the mince, breaking it up with a wooden spoon.
Add the milk and boil until it has all evaporated (this coats the mince and removes the gritty taste you sometimes get).
Add the remainder of the ingredients, stir well, put on the lid and bring to High pressure.
Turn down the heat to whatever your hob requires to keep the pressure cooker fizzing, and cook at High pressure for 15 minutes.

Once the pressure cooker is doing its thing, put the spaghetti in a pan of lightly salted water, put on the lid, and bring to the boil.  As soon as it boils, turn off the heat and leave to cook with the lid on for 8-10 min depending on how you like it.

Reduce the pressure quickly using either cold water (old fashioned cooker) or your release valve.  Stir well.  Add a cupful of the bolognese mix to the pasta and mix to coat the spaghetti.  Serve with an extra spoonful or so of bolognese sauce on the top of each bowl, and a grating of cheddar cheese.

See what everyone else is doing at Menu Plan Monday with OrgJunkie

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