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)
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.
Credit: Pete’s Recipe Book
Fusilli in Ragu Sauce