What is it with supermarkets selling insane portions of mince? Who eats 250g or 500g in one serving? Who?
This crafty recipe uses a hamburger split into bits for the mince, saving money and food waste. Obviously the mince quality depends on the burger you use, but as a disclaimer it’s not usually the nicest meat. Combining it with some good veggies and not overcooking it means you get a tasty result though. Plus adding lots of cheese at the end, because everything is better with cheese.
1 beef burger, raw
Handful of mushrooms, chopped
1 small onion or 3 shallots, finely chopped
3-4 Fresh tomatoes
2 cloves garlic
Handful fresh basil
Dried spaghetti for one person (roughly 50g)
Parmesan for serving
- Boil water and cook pasta according to packet instructions. Place fresh tomatoes in hot or boiled water to loosen their skins and peel and chop when ready.
- Gently sautée mushrooms, onion and garlic in a little oil. Once softenedadd hamburger, breaking it up with your spoon as it enters the pan. You’ll find it goes into mini meatball ‘clumps’ which sound really unappetising but are nice, trust me.
- Brown the mince just slightly and then add the chopped tomatoes and tomato purée, and splash of red wine. Simmer down for 5 minutes or so and then add oregano and basil and season.
- Serve with a little pasta water over the spaghetti and with grated Parmesan. Enjoy!