Cook once - Eat twice!

Chilli Con Carne

Ingredients (serves 3-4)

175g (6oz) onions
1 tablespoon olive oil
450g (1lb) lean minced beef

½ teaspoon chilli powder
A pinch dried oregano

115g (4oz) tomato puree
1 x 400g can baked beans

Method

Peel and chop the onions.  Heat the olive oil in a saucepan and fry the onion and mince together until the meat has browned and the onion softened.  Add the chilli powder and oregano and cook for 1-2 minutes.  Just cover with water, put the lid on and cook gently for 25 minutes.

Add the tomato puree and baked beans, and cook for a further 25-30 minutes, removing the lid and turning the heat up slightly for the last 5 minutes.

Meanwhile, cook the rice in boiling water until tender.  Drain well.

Put the chilli into a bowl and serve with rice.

Spaghetti Bolognaise

Ingredients (serves 4)

1 tablespoon oil
1 onion, finely chopped
2 cloves garlic crushed or finely chopped
200g (8oz) mince (use beef, pork, turkey, quorn)
400g can chopped tomatoes
4 tablespoons tomato puree
2 teaspoons dried mixed herbs
200g (8oz) mushrooms, sliced
1 medium carrot grated

400g dried spaghetti
¼ pint beef stock

Method

Heat oil in a large saucepan and add mince.  Brown the mince, stirring to prevent it sticking.

Pour off any excess fat, which has come out of the mince.

Add the onion to the mince and cook for another 2 minutes.

Add the garlic to the mince and cook for another minute.

Add the tomato puree, chopped tomatoes, herbs, grated carrots and mushrooms.

Bring the sauce to the boil, then add the beef stock, simmer gently for 30 minutes.

Check the seasoning, add salt and pepper if wished, serve with spaghetti or other pasta.