A recipe to feed your family for under $10. From Ben Mills and Nancye Pirini.
Mills and Pirini, head chef and sous chef at Dine by Peter Gordon, say their beef pasta dish is "very nutritious, and covers all the main food groups". "It's a great meat and three-veg option for families," said Mills, adding that it was also quick and easy to prepare. "Most importantly, it's tasty." As a mother-of-five, Pirini buys her cooking and household ingredients in bulk from Pak 'n Save, gets her meat from a local butcher, and her fruit and veggies from the markets or a local produce supplier. Pirini said a kilogram of mince could cost $10 at the supermarket but $6 at the butcher. "It takes a little more effort to do your shopping in three parts like this," she said. "But the quality of the food items you can buy is excellent, and well worth it in savings on grocery costs if you can spare the extra time."
Ingredients
| 1 | Onion |
| 400 g | Beef mince (Main) |
| 1 | Carrot, large |
| 1 | Kumara, large |
| 1 Tbsp | Mustard seeds |
| 1 can | Chopped tomatoes |
| 1 packet | Spaghetti |
| ½ bunche | Spring onions |
| 1 head | Broccoli |
Directions
- Turn large fry pan up to a high heat. Roughly mould beef mince in a flat patty. Carefully put it into pan with a few drops of oil to coat the pan surface and brown without moving for a few minutes, reducing heat as required. When a good colour has formed, flip patty over and brown other side. Let it cool, breaking up mince with a wooden spoon and setting aside.
- In a saucepan, sweat onions carrots, kumara and mustard seeds in a little oil until tender. Add chopped tomatoes, mince and one tomato can of water. Season and simmer gently for one hour. Roughly chop spring onions and stir in at last minute.
- Serve over cooked pasta and top with steamed broccoli.
