Perfect Dinners



 Prep.Time: 20 mins
 Cook.Time: 60 mins
 Difficulty: Easy
 Serves: 4-6


 4-5Ltr/1 gallon
  Saucepan with Lid
  (vented if you have one)
 Sharp Knife
 Chopping Board
 Wooden Spoon


 500gm/1.1lb Beef Mince
 10cm/4" Length Chorizo
 2 Red Onions
 2 Cooking Onions
 4 Cloves Garlic
 3 Tins Chopped Tomatoes
 Half Tube Tomato Puree
 2 Tbsp Olive Oil
 Black Pepper
 3 Beef Stock Cubes
 4 Bay Leaves
 1 Sprig Rosemary
 1 tsp Mixed Herbs
 2 tsp Italian Seasoning
 1 tsp Thyme
 1 tsp Basil
 1 tsp Oregano
 200gm/7oz Mushrooms
 Medium Packet of Pasta
 Parmesan or Cheddar


Chop onions finely and fry gently in the olive oil until softened (if you do this with a lid on there is less chance of burning).
Finely chop the garlic and add to the onions.
Finely chop the rosemary and add to mixture.
Chop chorizo into small cubes and add to pan.
Saute for a few minutes then add the mince.
Cook until brown then add the stock cubes
Season well with black pepper and stir well to coat the meat.
 (If you like a really rich sauce add half a bottle of cheap red wine after the meat is coated).
Pour in tinned tomatoes, the remaining herbs, the tomato puree and stir well.
Allow to simmer for 20 minutes.
Peel and quarter the mushrooms and add to pan.
Simmer for a further 10-15 minutes (20 mins longer to cook in the wine if added).
Serve with pasta of your choice and grated fresh parmesan or cheddar cheese.

 When you cook the pasta add 2 tbsp of olive oil to the water, to prevent the pasta sticking.
 When cooked drain the pasta in a colander, but don't pour boiling water over it.

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