‘Leftover’ Spaghetti Bolognaise
Canteen = Everyday
6 cups of savory mince (see jaffle recipe)*
400 g tin crushed tomatoes
500 g pasta (preferable wholemeal)
2 tsp Italian herbs
200 g grated low fat cheese
Bring enough water to boil in a large pot.
Place pasta in pot and cook as per packet directions.
Place left over savory mince in a pot with the tin of tomatoes and Italian herbs and cook on medium until tomatoes are well combined (~5mins).
Portion spaghetti into 12 portions and add savory mince and top with 20g grated cheese ensuring portion size does not go over 250g.