Make It Tonight, Use Up Tomorrow (Part 1) -Spaghetti Bolognese with salami & basil

These recipes will make your midweek meal super amazing. Cook the ‘base’ of the meal in the first day, then save some to reuse in an exciting new recipe on Day two.

Day one: Spaghetti Bolognese with salami & basil

·         Serves 4 

·         Prep 15 mins

·         Cook 45 mins

Ingredient

·         1 tbsp olive oil

·         1 large onion, diced

·         1 red pepper, diced

·         3 garlic cloves, crushed

·         750g/1lb 10oz beef mince

·         4 tbsp tomato purée

·         50ml/2fl oz balsamic vinegar

·         2 x 400g cans chopped tomatoes

·         1 beef stock cube

·         75g/2½oz salami, chopped

·         400g/14oz spaghetti, shredded basil leaves and grated Parmesan, to serve

Bolognese sauce

Recipe

1.    Heat the oil in a large casserole and cook the onion and pepper for 3-4 mins until beginning to soften. Stir in the garlic, cook for 1 min, then add the mince and cook until browned.

2.    Stir in the tomato purée, balsamic vinegar, chopped tomatoes and stock cube. Bring to the boil, turn down to a simmer, put on the lid and cook, stirring every so often, for 20 mins.

3.    Remove half the Bolognese, leave to cool, then put in a lidded container and keep in the fridge for tomorrow. Add the chopped salami to the pan and continue to cook. Meanwhile, bring a large pan of water to the boil and cook the pasta following pack instructions. Season the Bolognese mixture, serve with the spaghetti and scatter over the basil and Parmesan.

Per serving 718 Kcals, Protein 38g, Carbs 81g, Fat 26g, Sat Fat 10g,  Fibre 6g, Sugar 10g, Salt 1.5g

Spaghetti Bolognese with salami & basil