1Knorr herb stockpot
1tbsp Tomato puree (s)
2 Red onions, finely chopped (s)
2 Garlic cloves, finely chopped (s)
30g Parmesan cheese, grated (1Hea/2=0.5 Hea per person)
150g Reginette pasta
250g Extra lean beef mince (p)
500mL Passata (s)
S & P
In a large pan sprayed with Fry Light, cook the onion & garlic until soft. Add the mince and cook until the mince has browned.
Add the passata, tomato puree, sweetener, oregano and the basil. Cook for 10 mins, Place the stockpot on top of the mixture and allow to infuse.
Simmer for 20 mins or until it thickens, then season.
Cook the reginette as per packet instructions, when cooked add to the sauce & mix together, plate up & grate parmesan cheese over the food.