Pete’s Fusilli in Ragu Sauce
Serves 2
Ingredients
1 Knorr “herb” stockpot
2 large onions, finely chopped
(s) (sff)
3 garlic cloves
(sff)
1tbsp dried oregano
1tbsp dried basil
410g tin of chopped tomatoes
(s) (sff)
100g Sainsbury’s British spiced beef
(7syn/2=3.5 syns per person)
150g Fusilli pasta
(ff)
250g passata
(s) (sff)
2tbsp tomato purees
(s) (sff)
1tsp sweetener
Seasoning
Method
In a large pan sprayed with Fry Light, cook the onion & garlic until soft.
Add the meat, tomatoes, passata, sweetener and the herbs, mix well. Place the stockpot on top of the mixture and allow infuse. Simmer for 20 mins.
Cook the Fusilli in boiling water for 8-10mins until “al dente”, drain & save the liquid, add the fusilli to the sauce, season, mix well, cook for a further 10 mins, (if the sauce is too dry add the saved liquid) .Serve with a side salad.
Pete’s One Person Omelette
Serves 1
Ingredients
1 Egg
(ff)
4-5 medium size mushrooms
(s) (sff), sliced into 5mm pieces
1 Tomato
(s) (sff), sliced in half
1tbsp herbs of our choice
Method
Slice the mushrooms, enough to cover the frying pan, (they will shrink when cooked).
Spray a frying pan with Fry Light and add the mushrooms, cook for 5 mins until they reduce in size, add the cut tomato, cook for a further few minutes until the tomato is cooked.
Whisk the egg, add seasoning and pour over the mixture in the pan, add the herbs, cover with a lid and cook until the egg has set, serve while hot.